Happy Holidays! The Herald is pleased to present our

valued readers with the I I th edition of our cookbook. As

you know, the recipes are taken from the weekly column

"From Your Neighbor's Kitchen" which appears each

Thursday.

I have had the personal pleasure of writing this

column for the past two years . Many new friends have been

gained through the interviews, the mail and the telephone

calls. Thank you all for enriching my life .

Vivian F. Ferguson

By Whitaker

"Hi! Don't Mind Me - Just Make Belieue I'm Not Even Here."

, From Your Neighbor's

Kitchen

by

Vivian F. Ferguson

PHO.TOGRAPHS BY ALBERT E. BUCE!IVICIUS AND

REGLN.ALD PINTO OF 'l1HE HERALD

as published in the

ilanrqrstrr if urning i!;rralh

APPETIZERS

BREADS

CAKSS

CHICKEN

COOKIES

INDEX

Antipasto Piedmontese . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Chicken Breast Hors d'Oeuvres . . . . . . . . . . . . . . . . . . 18

Clams Casino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Devil's Dunk . ................................. 11

Eggs, Stuffed Parisien . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Llptauer Cheese Brochetteria . . . . . . . . . . . . . . . . . . . 110

Mushrooms, ·Pickled {Italian) . . . . . . . . . . . . . . . . . . 12

Mushrooms, Stuffed . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Mussels Fricassee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Sausage Balls, Spicy . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Shrimp, Pickled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ill

Tomato Tulips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Apple Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Butter.Crumb Dumplings ....................... 17

Dilly Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Egg Nog Bread ..... ............ .. . ... ......... 16

Walnut Cheddar Bread .. ........... .. . ......... 16

Apple ........................ . ... .. ........ .. .. 51

Apple, Danish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Applesauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Carrot ....... ............ ...... .. .. ... . ...... . . :m Chambaloni {Neapolitan) ....... .. . ... . ..... . ... 49

Cheese ......... ........... .... ...... .... ...... 51

Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Chocolate Sour Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Chocolate Sauerkraut . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Devil's Food {Boat-Shaped) .. ................. .. 50

Hot Milk Sponge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Arroz con Pollo {Rice with Chicken) .. . .. .. . . ... 37

Better-Than-Fried .. .. . ... . ............... . . ... . 36

Breasts, Baked Stuffed . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Connie's ... ....... . ...... .... ...... .... .... .... 40

Comish Game Hen Tarragon . . . . . . . . . . . . . . . . . . . . 38

.Mo may ...................... .... ....... ....... 39

Oven Fricassee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Scalloped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

With Curry Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Brown Sugar Drop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Butterscotch ~quares . . . . . . . . . . . . . . . . . . . . . . . . . . . 158 Chocolate Indians . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Fudge Meltaways . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

OOOKIES

DESSERiTS

MEATS

INDEX

G r eek Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Lemon Cheese Cakes .. .. .. . . ..... .. .. . . . ... . , . . 60

Oa tmeal .. .. .. ..... . . ... . . ... ...... .. ... .. .. .. . 57

Raisin Honey Drops . . . . . . . . . . . . . . . . . . . . . . . . . . . . 156

Raspberry Squares, Nova Scotian . . ....... . ... . . . 59

Shrewsbury Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Spice . .. . .. . ..... ...... .. ... .. ... .... .. . . ..... . 52

Valentine Hearts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Yum-Yum Bars ... .. . . . . . . . .. .... .. .. . .. . .. . ... 52

Apple Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . M

Chocolate Parfait . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Fruit Compote, Baked . . . . . . . . . . . . . . . . . . . . . . . . . . 69

.Fruit Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Strawberry Bavarian .. .... .. . . . .. , ..... , ....•• , , 58

Beef Sukiyaki . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3l

Beef Stew, Savory ....................... .. ... . . 30

Casserole, $25,000 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Flank Steak In iMarlnade . . . . . . . . . . . . . . . . . . . . . . . 25

Goulash, Hungarian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Hamburgers Parmesan . . ... ... . . . . .... . . . .. .. . . 28

Hamburgers Stroganoff . . . . . . . . . . . . . . . . . . . . . . . . . 82

Lamb, Burgundy l3raised .. . ... . ....... .... . ...• M

Meat Balls, French-Canadian ..... . . . ... . . .. .... 24

Meat Loaf .. ... . . ... . ... . . · . . . . . . . . . . . . . . . . . . . . . 33

Meat Pie, French-Canadian . . . . . . . . . . . . . . . . . . . . . 27 Pork Chops, Lisa's Simmered . . . . . . . . . . . . . . . . . . . • 31

Pork Chops, Saucy Baked . . . . . . . . . . . . . . . . . . . . . . . 27

Pork Loin, Danish .Stuffed . . . . . . . . . . . . . . . . . . . . . . . 26

Spareribs, Barbecued Country Style . .... .... . . . : 2,8

Shish Kebab, Turkish . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Tournedos, Rossini with Madeira Sauce . . . . . . . . . . 29 Veal Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Veal Rollatlni .. . . . .. ....... . .. .... . . . . . ..... . .. 33

MISCELLANEOUS Bourbon Balls (Kentuclcy Colonels) ...... .. . ... .. 70 ' Cheese Pudding, Southern ..... . . ... .. ... . . .... . 64

Chicken Livers and Mushrooms . . . . . . . . . . . . . . . . . 62

Egg Timbales ...... . ... . . . .. . .. .. . . .... . .. .. . . . 66

Egg and Pimiento Sandwich Spread . . . . . . . . . . . . . 66

Eggs, Escoffier . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Fritters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Kugel, Cherry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Paella Valenciana . . ... .. . ... ..... . ... ... . . . .. . . 61

INDEX

MISCEU..JANEOUS Pancakes, Pota to (Latkes) . ......... .. . .. ....... 65

PIE

SALAD

SEAFOOD

SOUP

VEGETABLES

Peanut Brittle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Plantains in Temptation . . . . . . . . . . . . . . . . . . . . . . . . . 67

Pickles, Bread and Butter . . . . . . . . . . . . . . . . . . . . . . 68

Pickles, Dill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

Pickles, Special Dill . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Sausage 1Stuffing for Fowl . . . . . . . . . . . . . . . . . . . . . . 64

Turban Squash, Meat-Stuffed . . . . . . . . . . . . . . . . . . . . 63

Waffles, Norwegian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Grape Parfait . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Lemon Cloud . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Pecan, Alabama . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

.Pumpkin . .. . . .... . .... . .... .. ........ . ... .. ... 46

Ambrosia .. ..... ... . .. .. .............. . ....... . QO

Cherry 1Snowball Mold . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Chicken .. . . .. . .. ...... .. .. . .. . . ..... . . . . .. .. . .. 23

Cole Slaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ·22

Cranberry Sauce 1Gelatin Mold . . . . . . . . . . . . . . . . . . 21

cucumber Lime Mousse . . . . . . . . . . . . . . . . . . . . . . . . . 21

Emerald Isle Mold . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Lemon Gelatin with Ribena . . . . . . . . . . . . . . . . . . . . . 23

Tropical Fruit Gelatin . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Flounder Filet Roll-Ups .. . . ..... .. . .. . . .. .. .... 39

Haddock, Baked Portuguese . . . . . . . . . . . . . . . . . . . . 36

Shrimp, Quick Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . il

Chowder , Cape Cod Fish ....... . .. ... ..... . ... .. 18

Chowder, Clam and Oyster , Manhattan ........... 17

Chowder , Hearty Beet .. ........... . ............ 19

Onion, French, Baked . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Tomato-Egg . . .. ...... ... . .... . . . . . ... . .... . ... . 17

Vegetable ... . .......... .. ... .. . .... ..... .. .. ... 18

Clpollini (Onions) ... . .. ....... .. . .. ............ 42

Green Beans Supreme . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Mushrooms and Artichoke Hearts . . 1. . . . . . . . . . . . . . 44

Onions, Ba ked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Potato Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Potatoes, German Fries . . . . . . . . . . . . . . . . . . . . . . . . . 44

Potatoes, French-Canadian . . . . ......... . ... ... .. 43

Potatoes, Judith . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Tomatoes, Scalloped .. .. .. . ...... . ... . ... . .. . . .. 44

Yuca . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4'3

YOUR "DREAM KITCHEN"

Created Just For You Let our kitchen experts design your new kitchen without cost 01· obligation ... Every detail designed to reflect your person­ality. We invite you to come in and see the latest in Natural Wood Cabinets.

You can own a v:onderful new kitchen ... the cost? Far less than you think ... Start Enjoying Your "Dream Kitchen" NOW With Glenney's Easy Revolving Budget Account.

The W. G. Glenney Co. BUILDING MATERIALS • LUMBER 0 FUEL

Ellington - -- MANCHESTER --- Glastonbury

649-5253

Appetizers

MRS. RAYMOND BROG A Mrs. R aymond Braga can create an unusual party in a matter of

minutes. Creative with food a nd decor, she is never at a loss for new ideas. H er boat-shaped devil's food ;;ake sets a nautical theme for a 4th of July celebration . Clams Casino start the festivities off in grand style.

Clams Casirro 2 quarts clams. Wash thoroughly in cold water and open. Add dash tabasco sauce to juice of one lemon. Sprinkle small

portion on each clam in half-shell. Cut approximately 4 slices bacon in small pieces. Butter four .slices fresh bread, with crusts removed; break in crumbs. Or crumb bread first, pour over melted but not browned butter. Place buttered crumbs atop clams just before baking else they will become soggy. Then, place few pieces bacon atop bread crumbs. Bake in 425-degree oven 10-12 minutes in shallow broiler pan. Clams should be embedded in coarse salt or crushed aluminum foil. Will keep hot longer in the salt.

- - - Mrs. Raymond Broga

* * * * * Spicy Sausage Balls 1 lb. sausage meat Shape into 48 balls. Brown 1 egg, slightly beaten in skillet on all sides. Pour

Ya cup bread crumbs off grease. 112 teaspoon sage ·

Combine and add to meat: 2 tablespoons brown sugar 112 cup catsup and chili 1 tablespoon vinegar

sauce combined 1 tablespoon soy sauce Refrigerate or freeze until ready to serve. May be served in

a chafing dish.

* * 9 * - - - Mrs. Raymond Peracchio

* *

Antipasto Piedmontese 1 or 2 bottles catsup small cucumbers (fresh 3-4 cans tuna fish or pickled) (or sweet 2-3 cans anchovies, gherkins)

flat or rolled green olives, drained 1 bottle capers black olives, drained

olive oil (from 1,4 to l red peppers, cut in dice cup) depending on yellow peppers, cut in dice vinegar, both to your green peppers, cut in dice taste carrots, cut in pieces

1 pint wine vinegar yellow stringbeans 1 pint each of the green stringbeans

following: cauliflowerettes eggplant, cut and peeled mushrooms, button-type, pickling ·onions, or fresh or canned pickled sweet or sour onions

All vegetables should be cooked and .drained. Do not overcook - keep firm. Cool. Saute anchovies in olive oil. Add combined vegetables and simmer, turning slowly. Add vinegar, stir, and add tuna fish. Simmer to boiling point and boil five minutes, stirring slowly. Pack in hot jars and seal at once. Let cool and store in cool place. Makes 12-14 pints.

- - - Mrs. Felix Gremmo

MIX: Liptauer Cheese Brochetteria

11;2 lbs. cream cheese with 2 sticks or 1 cup softened butter 1 cup sour cream 2 tablespoons chopped fresh chives 2 tablespoons paprika 1 tablespoon chopped capers

salt and pepper to taste Mixing can be done with electric beater. Serve with thin slices

of dark bread or crisp crackers. Good for stuffing celery or atop hamburgers. Mix 2-3 days ahead. Will keep more than one week in refrigerator.

- - - Mrs. Anthony R. Maulucci

* * * * * Stu/Jed 'Mushrooms 1 medium onion, chopped 1 egg, beaten 1 garlic bud, chopped 1 lb. mushrooms, small

stems of mushrooms, to medium size chopped bread crumbs Remove stems from mushrooms. Add to all other ingredients

and mix. Saute in butter until cooked. Stuff mushroom caps with mixture. Bake on cooky sheet 350 degrees for 10 minutes or until done.

- - - Mrs. and Mrs. Jack Cristofani 10

MRS. DONALD BURNHAM Emer a ld Isle Mold was cr eated by Mrs. Dona ld Burnham for the

wedding of a fri,end who r ena m ed the g ela tin sa la d Wedding Ring Mold. The Potatoe.s Judith are Mrs. Burnham's own. She c reates cherry toma to tulips using some of the produce from her hus band's extensive commer ­cial truck farm.

Tomato Tulips 24 cherry tomatoes 1,4 cup sour cream

1 4112 oz. can deviled ham 1112 teaspoons horseradish Cut tops from tomatoes in "saw-tooth" pattern with scissors.

Remove small amount of pulp and heap with mixture of deviled ham, sour cream and horseradish. Chill several hours. Spear each tulip with bamboo skewers or toothpicks and insert into styro­f oam in flower pots. Use artificial plastic green leaves to create illusion of tulips.

- - - Mrs. Donald Burnham Devil's Dunk

Soften one 8-ounce package cream cheese with three tabl~­spoons milk. Blend in one 21,4-ounce can deviled ham, three table­spoons grated onion, one teaspoon prepared mustard and one teaspoon horseradish. For a hotter dip, be devilish and add a few drops of tabasco. CHILL. Makes about 1112 cups.

Spread on little round party rye bread slices, Place olive­pimento slice in center. May be used as a dip with chips. Good as a sandwich filling.

P . kl d Sh. . - - - Mrs. George Elliott ic e rimp

1 lb. medium shrimp, 1,4 teaspoon pepper cooked (approx. 20-25 1 bay leaf shrimp per pound) 1 onion, sliced

1 cup vinegar 2 teaspoons salt 2 tablespoons water 1 teaspoon sugar 3 whole cloves Combine all ingredients, except shrimp, in saucepan. Bring to

a boil. Pour mixture over shrimp which have been shelled and deveined. Marinate for at least 12 hours in refrigrator. Drain. Serve with cocktail picks or forks.

11 - - - Mrs. Raymond Peracchio

Italian Pickled Mushrooms 2 cups oil 11/2 cups white vinegar 4 teaspoons salt 2 teaspoons white pepper 2 teaspoons dried parsley

3 lbs. mushrooms, button or medium size, with closed caps

2 oz. onion flakes .1/2 teaspoon garlic chips hot pepper seeds, to taste

Wash mushrooms very lightly. Heat oil; add salt and pepper. Cook onion flakes and garlic to a light brown; then add parsley and pepper seeds. Heat vinegar and put aside.

Take a large roasting pan about 2112" deep. Heat in 400-450-degree oven, using small quantity of oil mixture. Place mush­rooms in pan, stir. Then add rest of oil mixture. Cook for 2-3 minutes. Then, cover tightly with aluminum foil and return to oven for . 10 minutes. Remove from oven, stir and pour vinegar over mushrooms. Return again to oven, still covered, and cook 8 minutes longer.

Place mushrooms in large pan or bowl and allow to stand overnight. You may cover. Check in morning to correct seasoning and to see if more vinegar is required. Store in any screwtop jar. Will keep indefinitely.

We Agree -We Shop Here

for Wide Selection,

High Quality and Low Prices in

QUALITY MEATS

- - - Felix Gremmo

We als o specialize in whole or half meat cr,ea tm.,es care­fully cut, wrapped , marked and quick frozein for your own foeezer or kept iin a food lock.er her.e.

Also conta iners and wm p1Jiing ma terials .

L. T. WOOD LOCKER PLANT 31lld MEAT MARKET

51 BISSELL STREET - PHONE 643-8424 PLENTY OF FREE P ARKING SPACE

12

Hors D'Oertvres Chicken Breasts 4 chicken breasts 2 eggs beaten freshly grated Romano cheese mixed with an equal amount of dried bread crumbs

Cook chicken in water to cover early in the day. Reserve broth for soup, gravies or other cooking. When chicken is co?l enough to handle cut into bite-size pieces. Dip in eggs, then m cheese­crumb mi~ture. Place on cooky sheet or baking sheet and refrig­erate for a few hours. ·

When ready to serve, heat oil in pan and fry chicken just unt il brown, turning once. This does not take long as chicken is already cooked. Serve hot or cold.

* * - - - Mrs. Anthony R. Maulucci

* * * Moules Fricassee (Mussels Fricassee)

Scrub mussels well and rinse several times under running water, first removing beards with sharp knife. Add 1112 cups dry red wine or water to large kettle and cook over low heat, cov­ered, until mussels open (10-20 minutes). Watch carefully and remove from heat as soon as mussels open even in less time. Remove mussels from shells.

One pint mussels is needed for following ( 4 servings) : 14 lb. butter (more if desired) 3 medium onions, chopped fine 2 minced cloves garlic

Saute onions and garlic in butter until tender. Add mussels. Cook, stirring gently until mussels are heated and flavors blended. May be served on toast points or in chafing dish as hors d'oeuvres.

- - - Mr. and Mrs. John Waite

* * * * * Stu/fed Eggs Parisien

1 doz. hard-boiled eggs, 1 green pepper split in half lengthwise 1 onion (or 3-4 scallions)

2 cans flat anchovy filets parsley Remove yolks from eggs. Place in bowl and mash. Chop an­

chovies, green pepper, onions and parsley very fine. Then mash with egg yolks until well blended. Divide in half. One portion will be used for stuffing egg whites. Other half (or less) will be used for sauce.

Sauce: Mix together: 2-3 tablespoons mayonnaise, 3,4 table­spoon chili sauce, 1-2 drops Worcestershire sauce.

Shred sufficient cabbage to cover a platter. Stuff eggs with egg yolk and anchovy mixture. When filled, place eggs with filled side down atop cabbage. At serving time, pour sauce over all. Note: Lettuce may be substituted for cabbage. Liqui<l from an­chovy filets may be sprinkled atop coleslaw mixture before covering with eggs.

- - - Mrs. Raymond Peracchio

13

Breads, Soups and Salads

MRS. GEORGE ELLIOTT Ever hear of dilly bread? Mrs. George Elliott's n,eighbors , pa rticu­

larly those who belong ,to the sewing circle, know a ll about it. Baked in a casse.role, it is strikingly different. Belle a lso shares a tasty hors d'oeuvres - D,evil's Dunk.

Dilly Casserole Bread 1 packet active dry yeast 1 tablespoon instant

(or 1 cake, compressed) minced onion 14 cup warm water 1 tablespoon butter 1 cup creamed cottage 2 tablespoons dill seed

cheese, heated to 14 teaspoon soda lukewarm 1 unbeaten egg

2 tablespoons sugar 21,1,i, cups all-purpose flour 1 teaspoon salt

Soften yeast in water. Combine in mixing bowl: Cottage cheese, sugar, onion, butter, dill seed, soda, egg and salt; and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover. Let rise in warm place (85-90 degrees F.) until light and doubled in size, 50-60 minutes.

Stir down dough to remove air. Turn into well-greased round casserole (about 8" round). Let rise in warm place until light, 30-40 minutes. Bake at 350 for 40-50 minutes until golden brown. Brush with soft butter and sprinkle with salt. Makes one pound loaf.

- - - Mrs. George Elliott * * * * *

14

the new

Whirlpool Trash Masher

COMPACTOR

so quiet, so convenient!

Drop t rash in Close the drawer Press the button

UP TO A WE.EK'S WORTH OF TRASH

. . . . IN A NEAT LITTLE BAG Instead of constantly filling a dirty waste basket under the sink, then taking it to a trash can in the garage, and finally dragging the clattering cans out to the curb for pickup, we offer you the Trash Masher Compactor. It automatically, at the push of a button, compacts the trash and garbage every time you discard it. Swing-out panel on drawer makes bag removal more convenient. Lets you slide bag out instead of lifting straight up. Entire drawer removes for easy cleaning. Comes trash pickup day, you simply take one or two se.aled, weather-proof paper bag!? out to the curb, instead of messy trash cans. Available in built-in or free-standing units. Looks and works great either way. Plugs in to ordinary household current. Choice of edged a vocado, edged copper or white. Mea~1res only 15" wide.

otterton s 130 CENTER STREET

15 MANCHESTER

21;4, cups flour 2 teaspoons baking

powder 1 teaspoon salt

% cup sugar 2 well-beaten eggs

Egg Nog Bread 14 cup butter melted 112 cup coarsely chopped

walnuts 1 cup mixed candied

fruits

1 cup egg nog Sif t dry ingredients and set aside. Combine melted butter, eggs,

egg npg, fruit and nuts. Add dry ingredients and mix until well blended. Bake in 2 one-pound well-greased coffee tins for 45-60 minutes or in well-greased loaf pan for 1 to 114 hours. (Very much like a light fruit cake.) :

- - - Mrs. Jennie Walsh

* * * * * Walnut Cheddar Bread

2112 2

cups flour tablespoons granulated sugar

2 teaspoons baking powder

14 cup shortening 1 cup grated sharp

cheddar cheese V2 teaspoon Worcestershire

sauce 11,4 teaj!poons salt 1 egg, lightly beaten

Y2 teaspoon dry mustard 1 cup buttermilk Y2 tea~poon baking soda 1 cup chopped walnuts Prel:ieat oven to 350. Sift flour, sugar, baking powder, salt, dry

mustard, baking soda together. With pastry blender, work in shortening as though making pastry. Stir in cupful of grated cheese. Combine Worcestershire, egg ·and buttermilk; stir into flour mixture until just moistened. Mix in nuts.

Turn batter into greased 81f2x41f2x21f2 loaf pan. Smooth top with spatula and bake about 55 minutes. When done, turn onto a rack. Equally good served warm or cold (can be reheated if wrapped in foil). Yield: one loaf.

- - - Mrs. A. Elmer Diskan * * * * * Apple Muffins ·

!)&. teaspoon nutmeg 2 cups flour %, teaspoon salt 4 teaspoons baking powder

14 cup sugar

1 beaten egg 1 cup milk

1/ 3 cup melted shortening 1 cup chopped apples o/,,i, teaspoon cinnamon, or

more Sift _dry ingredients. Add combined egg, milk and shor~ening;

stir just until moistened. Add apples; fill greased muffm pans % full. Bake in hot oven (400) 25 minutes. Makes 12 muffins.

- - - Miss Lynne LaBonne

* * * * * 16

Butter-Crumb Dumplings 2 cups sifted flour 1 teaspoon dried onion 4 teaspoons double-acting flakes

baking powder 1 tablespoon poppy seed, 1h teaspoon salt optional 1 teaspoon poultry 14 cup salad oil

seasoning 1 cup milk 1 teaspoon celery seed '4 cup melted butter

1 cup bread crumbs Sift together flour, baking powder, salt and poultry seasoning.

Add celery seed, onion flakes and poppy seed. Add salad oil and milk stir until just moistened. Drop rounded tablespoonfuls of dough into mixture of butter and bread crumbs. Roll to coat with crumbs. Serves 6 generously.

- - - Mrs. Nancy Klock

* * * * * Clam and Oyster Chowder-Manhattan Style

2 quarts water 10-12 medium potatoes, 112 lb. salt pork, diced diced 2 small onions 1 can tomato soup, 1 small can whole baby undiluted

clams salt to taste 1 small can oysters,

chopped Brown salt pork, add onions and cook until soft but not brown.

In separate pan, start with cold water. Add clams and oysters with their broth. Bring to boil. Add salt pork and onions. Simmer, covered, for 30 minutes.

Add potatoes and bring to boil again; simmer for 35-40 min­utes. Add tomato soup and stir. Cook another 2-3 minutes. If soup is too thin, add a few crushed crackers.

- - - Mrs. Raymond Lemaire

* * * * * Tomato Egg Soup

1 lb. tomatoes . 6 cups beef broth 3 tablespoons vegetable oil 1 tablespoon dry sherry 4 green onions, cut into 14 teaspoon white pepper

2" lengths 1 egg beaten Peel the tomatoes and cut each into wedges. Heat the oil in a

saucepan. Saute the tomatoes and green onions for 5 minutes. Add the broth, sherry and pepper. Bring to an active boil and slowly stir the egg into the soup. Cook until egg is lightly set. Serves 6-8.

* * * 17

- - - Mrs. William Von Deck

* *

1Vegetable Soup Beef shin bones with meat Six-ounce package dried vegetable soup mix which includes

smaller packet of dehydrated seasoning One whole onion Carrots, celery, tomatoes or any other vegetables of your choice Left-over rice, if on hand Salt and pepper to taste

Place shin bones in water to cover. Bring to boil, rinse meat, remove from bones and place in 8 cups cold water. When water comes to boil, add packaged mix, except seasoning packet, and any other vegetables you desire. 10 minutes before vegetables are cooked, add seasoning packet.

* * * - - - Mrs. Irving Gordon

* * Cape ·Cod Fish Chowder

3 lbs. cod or haddock 4 cups diced raw potatoes filets 4 cups hot water

1,4, lb. salt pork 4 cups milk 1 cup chopped onions salt and pepper to taste Dice salt pork; fry slowly until golden brown and crisp. Remove

pork and save. Measure two tablespoons of fat and use to fry onions until soft. Add potatoes and water. Cook until almost tender. Add fish cut into 2-inch pieces; cook about 15 minutes longer until fish flakes easily with a fork. Add milk. Season to taste. Do not allow to boil Garnish with diced salt pork.

- - - Mrs. Loring Ventura

* * * * * Baked Frenoh Onion Soup

1 teaspoon pepper 3 marrow bones 1 lb. short ribs 6 qts. water 6 stalks celery 6 carrots 3 onions

2 tablespoons salt 2 bay leaves 5 bullion cubes

10 whole peppercorns

Dice all vegetables. Add to water. Bring to boil. Cover and sim­mer 3112 hours. Skim off all fat. Remove meat and bones. Strain all ingredients through cheesecloth.

Cut in half 10 medium onions and slice. Saute in 2 tablespoons butter until onions are transparent. Add to strained stock and simmer for one hour.

Place soup in individual crocks. Top with 1,4" slice of toasted French bread. Place 1,4" slice of Gruyere cheese atop toast. Cover and bake 45 minutes in 325-degree oven.

* * * * * 18

- - - Mrs. Robert Peck

Hearty Beef Chowder 1 lb. ground beef 1 cup sliced celery 2 chopped onions (medium) % teaspoon Worcestershire 4 cups hot water sauce 2 tablespoons butter 1 cup orzo or other small 4 cups canned tomatoes pasta, uncooked 2 bouillion cubes 2 packages frozen mixed 1 tablespoon salt garden vegetables

1/ 8 teaspoon pepper Saute meat and onions in butter until browned. Add tomatoes,

water, bouillion cubes, salt, pepper, celery and Worcestershire sauce. Bring to a boil; cover and simmer 30 minutes. Add orzo and mixed vegetables. Bring to a boil again and cook 15 minutes.

Note: lf desired, onions, tomato and celery may be chopped in blender suitable for this purpose. (Much quicker than chopping and slicing.)

- - - Mrs. Anthony R. Maulucci

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MRS. WILLIAM VON DECK Ambrosia is a popular Southern dessert and is served in some a r e.as

as a traditional Christmas dessert. !Mrs. William Von Deck has h er own recipe,. It's no-fail as t he proportions do not have to be exact. Her tomato­egg soup is of Chinese origin. For a gourmet's dish, try her braised lamb burgundy.

Karin's Ambrosia 2 eleven-ounce cans mandarin oranges and pineapple tidbits 1 banana, sliced 8 maraschino cherries, cut in half

coconut Va cup commercial sour cream

Combine all ingredients. Chill and serve. - - - Mrs. William Von Deck

* * * * * Cherry Snowball Mold

2 cups boiling water % cup chopped nuts 2 packages cherry gelatin 1 No. 21;2-can dark sweet

1% cups cherry and cherries drained pineapple juices 1 No. 21;2-can crushed combined pineapple drained

1 8-oz. pkg. cream cheese Dissolve gelatin in boiling water. Add fruit juices. Allow to

cool until partially set. Make 24 small balls of softened cream cheese with hands. Roll in chopped nuts. Fold ~ream cheese balls, cherries and pineapple into gelatin. Pour into mold. Chill until firm.

- - - Mrs. John Krawski

20

Emerald Isle Mold Made in two parts : First Part:

1 package lime gelatin :Y2 cup pineapple juice 1 cup boiling water 1 8-oz. package cream

14 cup lemon· juice cheese, softened Dissolve gelatin in boiling water. Add fruit juice and cream

cheese. Beat with hand beater until well blended. Chill until firm in 1112 quart mold. Second part:

1 package lime gelatin small can drained 1 cup boiling water crushed pineapple 1 cup ginger ale %, cup peeled diced apples

14 cup chopped walnuts Dissolve gelatin in boiling water Add ginger ale. Add"fruit and

nuts; pour over first mixture. Chill until firm. To remove salad from mold, dip in pan of warm water. Place

serving platter over mold - turn over. - - - Mrs. Donald Burnham

* * * * * Cranberry Sauce Gelatin Mold

1 3-oz. pkg. cherry gelatin 1 can jellied cranberry 1 cup boiling water sauce 1 cup pineapple tidbits, 1 jar cranberry orange

well drained sauce Y2 cup walnuts

Mix gelatin well with water. Mix 2 cranberry sauc:es together in separate bowl until jellied sauce is well blended with the other sauce. Add to liquid gelatin. Then, add other ingredients. Mold.

- - - Mrs. Howard Leafe * * * * *

Cucumber Lime Mousse 1 package lime gelatin 1 teaspoon salt 1 cup hot water 112 teaspoon pepper 2 large cucumbers 2 tablespoons prepared 1 tablespoon lime juice horseradish 1 teaspoon Worcestershire 1/2 cup mayonnaise

sauce 1112 cups sour cream .Dissolve gelatin in hot water and chill until consistency of

unbeaten egg white. Peel cucumbers, remove seeds, chop cucum­ber fine (about 1112 cups). Sprinkle with lime juice. Let stand 5 minutes. Drain thoroughly, pressing out cucumber juice. Add remaining ingredients; blend well. Fold into chilled gelatin and turn into · 5-cup mold. Chill until set. For ring mold, serve with center filled with cherry tomatoes and garnish with basil leaves and parsley, or fresh mint.

* * 21

- - - Mrs. A. Elmer Diskan * * *

MRS. JOSEPH MANN " Barbecued country-style spare ribs are really a snap. I am a lmost

ashamed to sa y how ,easy it is," comments Mrs. Joseph Mann. She serves Tropical Fruit Gelatin as an- accompanim ent to her pork m eal. Old-fash­ion ed chocolate cake completes the meal.

Tropical Fruit Gelatin 2 3-oz. packages orange 1 cup miniature marsh-

gelatin mallows or large ones 1% cups hot water cut in pieces 21;2 cups apricot nectar 1 large can or 2 small

mandarin oranges 2 bananas, sliced

. Dissolve gelatin in hot water. Add apricot nectar and mix. Stir in marshmallows while still warm. Add fruits, dipping banana slices down into gelatin to coat (prevents darkening). Pour into rectangular flat 3-quart glass dish.

1/2 cup sugar dash salt

3 tablespoons flour

Topping 1 1 1

egg beaten cup apricot nectar cup whipped cream

Cook all ingredients except thoroughly. Add the whipped Serve in slices.

cream cream.

until thick. Cool and chill Spread on molded gelatin.

- - - Mrs. Joseph Mann

* * * * * Cole Slaw

1 medium cabbage, shredded

1 can pineapple chunks, drained

2 apples, peeled and cubed

1 teaspoon salt 2 teaspoons white sugar

112 cup mayonnaise 14 cup pineapple juice

Mix together. Chill well before serving. - - - Mrs. Charles Holmstrom

22

Lemon Gelatin with Ribena 1112 tablespoons granulated Va cup lemon JUICe

gelatin 112 cup boiling water 1/~ cup cold water 112 cup ribena (essence 112 cup , sugar of black currant) Dissolve gelatin in cold water. Add boiling water; then sugar,

lemon juice and ribena. Mold and serve with whipped cream flavored with aneglica.

Combine: 3 cups diced cooked

chicken 2 cups diced celery

- - - Miss Millicent Jones

* * * * * Chicken Salad

To 3,4 cup mayonnaise, add: lj3 cup chopped sweet

pickles 3 tablespoons lemon juice 1 teaspoon seasoned salt

111, teaspoon pepper 1 small finely diced onion

Add mayonnaise mixture to chicken and celery. Chill one hour. Serv~ in lettuce cups, garnished with sliced black or green olives.

- - - Mrs. Fred McKone

* * * * *

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Meats

MRS. EDWARD HANLON 1AND DAUGHTERS French-Canadian recipes are lovingly handed down from mother to

daughter. Mrs. Edward Hanlon is maintaining the tradition with Kim­b,erly, left and Eileen. She also has three sons. Her recipes for French Meat Pie, French Chaude (Hot) Potatoes and French-Canadian Meat Balls with Stock are authentic.

Gramma's French-Canadian Meat Balls with Stock 1112 lbs. beef and pork 1,4 teaspoon thyme

ground together 1,4 teaspoon sage 112 cup bread crumbs chopped parsley and 1 small onion, chopped celery leaves for

fine flavoring 1 teaspoon salt 2 eggs Form meat balls and roll in flour.

Stock: Fry small piece salt pork until golden brown, in large pot.

Add: 1 medium onion, chopped

and then browned 2 quarts water and add

following: 2-3 celery stalks, chopped

fine 1-2 carrots, chopped fine

1 teaspoon salt 1,4 teaspoon sage

pinch of thyme 14 cup canned tomatoes 112 teaspoon garlic, crushed

(optional)

Drop meat balls in boiling stock. Simmer for two hours. Thicken stock after removing meat balls. Serve with large batch of mashed potatoes.

- - - Mrs. Edward J . Hanlon

* * * * * 24

'JI eal Cacciatore left over veal, chopped green peppers, chopped salt and pepper mushrooms oregano 1 large can tomatoes onions, chopped Brown chopped veal in skillet along with onions and peppers.

Pour in tomatoes, seasoning and herb. Mushrooms are optional. Simmer for about one hour. Serve over noodles.

- - - Miss Daria Weklind

* * * * * Flank Steak in Marinade Score flank steak on both sides. Marinate in refrigerator 24

hours in following sauce: 112 cup salad oil 3 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1 tablespoon garlic powder Use flat dish long enough for steak to lie flat in marinade.

Cover tightly with tinfoil before refrigerating. Turn steak over at least once while marinating.

To cook: Place steak on rack in shallow broiler pan. Broil to desired degree of rareness. Slice on an angle into very thin strips.

- - - Mrs. Gerald Skolnick

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MRS. CHARLES RIEGEL Mrs. Charles Riegel uncov er ed a m a rvelous Da nish' recipe for Danish

Pork Loin Stuffed with Prunes and Apples. Her basic recipe for fritter batter can be a dapted in s everal ways a nd can be found in anoth~r section of this book .

Pork Loin Stuffed with Prunes and Apples 41/2-5 lb. boned loin of pork, center-cut, tied at one-inch intervals 12 medium-sized pitted prunes

1 large tart apple, peeled, cored and cut into one-inch cubes 1 teaspoon lemon juice

salt freshly ground black pepper

3 tablespoons butter 3 tablespoons vegetable oil

% cup· dry white wine % cup heavy cream 1 tablespoon red currant jelly Sprinkle cubed apple with lemon juice to prevent discoloring.

With a sharp knife, make a hole in each end of the loin. Force a long skewer or steel knife sharpener through the length of the loin, turning to make a tunnel at least 1h inch in diameter. Then, with the fingers, insert apples and prunes alternately into tunnel. Push fruits through from both sides using a rounded instrument - the lo,ng handle of a wooden spoon is ideal.

Preheat oven to 350. In casserole or Dutch oven equipped with a cover, melt butter and oil over moderate heat. When foam subsides; add the loin, turning it with two wooden spoons until evenly browned on all sides. With a bulb baster or large spoon, remove all fat from pan. Pour in wine, stir in heavy cream whisk­ing briefly, and bring to simmer on top of stove. Cover pan and cook in center of oven for 11;2 hours.

Remove loin from pan and place on heated platter. Skim fat from liquid in pan and bring liquid to a boil. When reduced to about one cup, stir in red currant jelly. Reduce heat and, stirring constantly, simmer briefly until sauce is smooth. Taste for sea­soning and pour into heated sauceboat.

Cut strings from loin. Carve meat into one-inch slices. Each slice of meat will surround a portion of stuffing. Pass sauce sep­arately. Serves 6-8.

26 - - - Mrs. Charles Riegel

$25,000 California '(:asserole 4 lbs. veal or beef round 3% cups small cooked onions

steak 4 cans cream of chicken % cup flour soup 2 teaspoons paprika 2 cans water

% cup salad oil 2 cups sour cream Coat meat in flour seasoned with paprika. Pound mixture into

meat. Cut meat in 2-inch cubes. Brown in salad oil. Transfer to large baking dish and add onions.

In first pan used fo brown meat, combine 2 cans chicken soup with the 2 cans water. Bring to boil and pour over meat. Bake in moderate oven (350) about 1% hours until meat is tender. Top with butter-crumb dumplings (see recipe). Increase oven temper­ature to 425 and bake 20-25 minutes or until dumplings are a deep golden. Serve with sauce made by heating remaining 2 cans chicken soup and sour cream just to boiling point.

- - - Mrs. Nancy Klock

French Meat Pie 2 lb,s. lean ground beef 1 teaspoon salt 3 lbs. pork butts, lean as 1 onion, chopped fine or

possible 1 teaspoon onion salt 1 cup water % teaspoon pepper Have butcher blend meats together well in grinder. Place all

ingredients in large deep pot and cook slowly, about 2 hours. Watch and stir. Remove from heat and while mixture is hot:

Add: 8 finely crushed milk crackers a few inside tender leaves of celery, chopped fine

Mix well throughout cooked meat. Take large sp~on and push meat back from one side of pan to form a deep pocket. This will drain excess fat into pocket. While meat cools, remove fat but leave enough to allow meat to hold together well.

Recipe is now ready for stuffing and for sandwiches. It will yield two large or 3 small two-crust pies.

- - - Mrs. Edward J. Hanlon

Saucy Baked Pork Chops 6 pork chops, % to 34" 1 medium onion, sliced

thick 3 tablespoons catsup 1 can condensed cream of 2 teaspoons Worcestershire

chicken soup sauce Trim fat from chops and heat fat in skillet. When you have

2 tablespoons melted fat, remove trimming from pan. Brown chops in hot fat. Season with salt and pepper. Drain off excess fat. Combine remaining ingredients. Pour over chops in casserole. Cover. Bake at 350 for 45-60 minutes or until chops are done. Serves 6.

* * 27

* - - - Mrs. C. Donald Briggs

* *

Turkish Shish Kebab 5-7 lb. leg of lamb 2 teaspoons dried oregano

3 medium onions, finely %, cup olive or salad oil chopped 8 13-inch skewers

1 teaspoon salt 6-8 tomatoes (not too ripe) lf2 teaspoon pepper 2 green peppers

24 hours before cooking, have butcher cut lamb into l l/2-inch chunks. Put lamb in large bowl; add onions, salt, pepper, oregano and oil. Toss well, Turn occasionally.

Lamb is grilled on skewers with or without the tomatoes and peppers. Tomatoes are cut into large wedges. Pepp~rs are cut into 2" chunks. Alternate on skewers the lamb, tomatoes and green peppers allowing 1,4 inch between pieces. Brush vegetables lightly with oil.

Grill 5 inches above charcoal fire. Turn frequently and brush with oil or the marinade to keep moist. Cook about 30 minutes.

- - - Mrs. W. T. Moyer

* * * * * Hamburgers Parmesan

1 lb. hamburger 1 egg beaten 112 cup cooked rice flour

1 teaspoon bacon bits 4 slices American cheese 112 ·teaspoon parsley flakes 1 8-oz. can tomato sauce

.salt and pepper· 1,4 teaspoon oregano %, cup cracker crumbs grated parmesan 9heese

Mix hamburger with rice, bacon bits, parsley flakes, salt and pepper. Form into four patties. Flour each patty, dip in egg, and roll in cracker crumbs. Brown in oil.

Place browned patties in 8x8 inch baking dish. Place slice of cheese on each patty. Mix oregano into tomato sauce. Pour sauce over patties and sprinkle generously with grated parmesan cheese. Bake 20-25 minutes at 300.

- - - Mrs. Ewald Jackie * * * * *

Barbecued Country-Style Spare Ribs 5-6 tbs. meaty country-style spare ribs, cut in serving pieces 1 cup chili sauce 1 12-oz. jar (1 cup) pineapple preserves 1h cup vinegar

Season meat with salt. Place in shallow roasting pan, meaty side up. Roast in very hot oven (450) for 30 minutes. Lower heat to 350 and continue baking 30 minutes longer. Spoon off excess fat.

Combine remaining ingredients. Brush on meat and continue baking at 350 about 30 minutes more or until done, basting occa­sionally with sauce. Makes 6-8 servings.

Note: Ribs· are done whene there is no pink and meat can easily be pulled away from bones.

- - - Mrs. Joseph Mann 28

CHEF D ENNIS J. KLOTZER Chef Dennis J. Klotzer is executive chef of Manchester Memorial Hos­

pital. Patients a re off,ered a daily £election of gourmet foods far above the average hospital fare. Dennis offers Tournedos R ossini with Madiera Sauce. and Anniversary Eggs Escoffier. ·

Tournedos Rossini Have tournedos cut about 11/2 inches thick. Have a thin slice of

larding pork tied around each (usually 2 tournedos per person). Saute in clarified butter over a brisk fire, then set on a round piece of toast. Atop the filet, place a slice of cooked calves liver and a slice of bacon. Finish with Madeira sauce.

Madeira Sauce for Tournedos Coarsely chop:

1 tablespoon ham 1 small onion 1 small carrot 1 branch celery 1 sprig parsley

l/2 sprig thyme 1 garlic clove 2 tomatoes

14 bay leaf

2 tablespoons butter 2 tablespoons flour 1 quart beef broth 3 peppercorns

salt 1 cup Madeira wine

Melt the butter in a thick-bottomed saucepan of appropriate size. Add ham and cook for a few minutes. Then add carrots, onions, celery and fry briskly until light brown. Stir in flour until lightly brown. Add beef broth and all other ingredients. Simmer for 30 minutes.

During cooking, fat will come to the surface. Remove with a spoon, then strain. This sauce should have the consistency of cream. Add wine last and season to taste.

- - - Dennis J. Klotzer

* * * * * 29

Savory Beef Stew 2 tablespoons salad oil 1 scant tablespoon salt 3 lbs. stewing beef, cubed %, teaspoon pepper 1 cup chopped onion Vs teaspoon dried thyme 1 cup chopped green pepper 1 bay leaf 1 cup sliced celery 2 cups water 2 tablespoons chopped 1 package carrots, cut in

parsley pieces 1 clove garlic, minced 6-8 small ·potatoes, halved 1 can tomato sauce 6-8 white onions, peeled

(1 lb.-13 oz. size) Optional: 1 package frozen 1 cup dry red wine string beans, or fresh 2 beef bouillion cubes string beans Brown meat cubes in hot oil. Remove meat from pan and set

aside. Add chopped onion, green pepper and celery to pan. Saute until tender (about 8 minutes). Return beef to pan. Add parsley, garlic, tomato sauce, wine, bouillion cubes, salt, pepper, thyme, bay leaf and water. Bring to boil. Reduce heat and simmer cov­ered for 114, hours.

Add carrots, potatoes, whole onions and simmer, covered, for one hour longer or until vegetables are tender.

For a thicker gravy, add 1 or 2 tablespoons flour by adding to meat before browning or making a roux when stew is done.

- - - Mrs. Fred McKone

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Beef Sukiyaki The first step is to arrange all the ingredients on a large serv­

ing platter to be brought to the table: 4 ozs. beef suet 112 lb. fresh spinach, cut in 2 lbs. tenderloin or sirloin 1-inch strips, slightly

of beef, sliced very thin steamed 12 scallions, cut in 2-inch 2 cups shirataki (or pre-

lengths (include green cooked egg noodles) portions) 12 large mushrooms (canned

112 Chinese cabbage cut in or dried) may be used 2-inch lengths 2 onions, sliced lengthwise

Sauce No. 1: Sauce: No. 2 1;2 cup shoyu (soy sauce) 1,4 cup shoyu (soy sauce) %, cup sake, or sherry, or 112 cup water

whiskey 2 tablespoons white wine 1/a cup sugar 4 teaspoons sugar

To prepare sauce, mix, place into small pitcher and set aside. You are only going to make one of the sauces, depending on

your taste. Heat electric frying pan to 260-300 degrees. Cut suet in small

pieces and place in hot pan. When sufficiently melted, take a slice of beef and dip in sauce, allowing sauce to coat meat. Place meat in pan. As soon as one side turns color, turn and brown other side lightly. Have meat as rare as possible, dip in freshly prepared mustard and eat. About one-third of the meat is eaten in this manner. For the mustard, simply mix dry mustard with water - no vinegar.

To remaining fat add enoguh sauce to cover bottom of sauce­pan. Add rest of beef and cook lightly until beef turns color. Place all other ingredients on top of beef slices. Cook briefly and with tongs or chopsticks transfer beef to top of vegetables. (Japanese do not use a fork when handling meat to preserve the juices.) Do not stir. Continue to cook gently over medium fire until vegetables are just tender.

- - - Mrs. Paul Cyr

* * * * * Lisa's Simmered Pork Chops

4 lean pork chops 1 small can whole potatoes 1 small onion, minced salt and pepper to taste 1 twelve-ounce can tomato

sauce with tomato bits Brown chops and onion in skillet. Add salt and pepper to taste.

Simmer for about 15 minutes. Add potatoes and continue to sim­mer, turning potatoes until brown. Cook 10 minutes more. (Total cooking time, about 30 minutes, depending on thickness of chops). Pour in tomato sauce and simmer for an. additional five minutes. Serves two.

- - - Mrs. Michael T. Quish

* * * * * 31

·" MRS MICHAEL T . QUISH

Young a nd pretty Mrs. Michael T . Quish has a collection of eco­nomical tasty dishes for the young-ma rri,eds. Two of her husband's favor­ites are Hamburger Stroganoff and Simmered Pork Chops. H er Butter­scotch Squares are a favorite of a ll ages.

Hamburger Stroganoff 112 lb. hamburger

1 cup commercial sour cream

1 small onion, minced salt and pepper to taste

Brown meat and onion together in small skillet. Add season­ings. When me3rt is cooked thoroughly, stir in sour cream and remove from heat. Serve over wide noodles. May be garnished with sprigs of parsley. Serves two.

- - - Mrs. Michael T. Quish Hungarian Goulash with Noodles

l to 3 lbs. stew beef or 3 tablespoons round steak cut into Worcestershire sauce cubes % teaspoon cider vinegar

2 medium onions, minced 6 tablespoons ketchup %, teaspoon dry mustard 1112 cups water

1 % teaspoon paprika 3 tablespoons flour 2 tablespoons brown sugar 6 or 12-oz. package

11/,i, teaspoons salt noodles Brown meat on all sides in heavy fry pan or Dutch oven; add

onion. Combine mustard, paprika, brown sugar, salt. Combine Worcestershire sauce, vinegar, ketchup; add to mustard mixture. Add to meat. Add one cup of the water; stir and cover. Cook over low heat 2112 hours or until meat is very tender.

Blend flour with remaining 112 cup water; add to meat mixture, stir until thickened. Serve meat over cooked noodles or riced potatoes. Makes about 8 servings.

- - - Mrs. Thomas Derby 32

MRS. IRVING GORDON Meat loa f is a fa vorite with the Irving Gordon family. Lee a lso m a kes

a hea rty v eg,etable soup, a complete meal in on e pot. Both recipes should help stretch y our food budget .

1112 lbs. ground beef %, cup oats 14 cup chopped onion 14 teaspoon pepper

Meat Loaf 114

1 1

teaspoons salt cup tomato juice egg, beaten

Combine all ingredients. Pack firmly into ungreased loaf pan. Dab catsup over top. Preheat oven to 350. Cook approximately 114 hours. Let stand five minutes before slicing.

Delicious hamburger patties or meat balls may be made from the same recipe omitting the egg and reducing the tomato juice to 1/2 cup.

- - - Mrs. Irving Gordon

* * * * * Rollatini of JI eal 1 lb. veal cutlets,

pounded very thin 1 cup fresh parsley,

chopped 3 garlic buds, chopped

112 lb. prosciutto, chopped 14 cup grated parmesan

cheese 1 egg beaten

Mix chopped ingredients. Add cheese, plus egg. Toss all to­gether. Add salt and pepper to taste. (Go easy on the salt as the prosciutto is salty.) Optional: Seasoned bread crumbs may be added to this stuffing mixture. Bacon may be substituted for the prosciutto which is Italian smoked ham but it's not as good.

Spread mixture on cutlets, keeping to center. Roll gently. Tie with nylon string. Brown on high heat in olive oil. Then, simmer at least one hour in your favorite spaghetti sauce, or use in place of meat balls in sauce. May also be simmered in brown gravy or mushroom gravy.

33 - - - Mrs. John Willard

Braised Lamb Burgun'dy 2 tablespoons bacon pinch of rosemary

drippings or other fat 112 teaspoon salt 2 lbs. boned lamb, cubed, 1/s teaspoon pepper,

uncooked (left-over roast 1 cup diced celery lamb may be used) 112 cup chopped onion

3 tablespoons flour 1 four-ounce can mushroom 1 cup Burgundy or stems and pieces, drained

red wine 2 tablespoons paisley 1 cup beef broth (canned 1 ten-ounce package frozen

or bouillion cube) peas and carrots-1 eight-ounce can tomato (optional)

sauce Heat bacon drippings in dutch oven or other heavy kettle.

Brown lamb slowly on all sides. (If using left-over lamb, brown­ing is not necessary - just heat. Sprinkle flour over meat. Stir well.

Add % cup of the wine, all the broth and tomato sauce. Cook, stirring constantly until mixture boils and thickens. Add rose­mary, salt, pepper, celery and onion. Cover, simmer gently for one hour or until meat is tender, stirring occasionally. (During this process, additional wine beyond what is called for in recipe may be added, if desired).

Shortly before serving, add mushrooms, parsley, and peas and carrots which have been cooked and drained. At very last minute, stir in remaining % cup wine. Serve over rice. Excellent reheated.

- - - Mrs. William Von Deck

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MRS. LORING VmNTURA Mrs . Lor ing Ventura knows all a bout fish . .Sh e and her husband

were brought up in Provincetown, ;Mlass., and a r e of Portuguese d escent. She shares with us her Flounder Roll-Ups, Cape Cod Fish Chowder and Bak ed Ha ddock Portuguese.

Baked Haddock-Portuguese Style One 3-4 lb. filet of haddock or 2 filets Stuffing:

2 tablespoons shortening 1 medium onion, cut fine, fried to golden brown

salt and pepper to taste pinch saffron

l/2 teaspoon thynle 2 tablespoons vinegar

Soak bread in water. Squeeze to remove excess water. Crumble and add to other ingredients. Saute together until bread is well flavored, stirring constantly. Stuff whole fish and place . in greased baking dish, or place stuffing between two filets. Make three slits on top side of fish. Cover with following:

2-3 cloves of garlic, minced (depending on taste) 1,4 teaspoon saffron 1h cup vinegar

salt and pepper 112 cup water

Baste fish often while baking at 375 about one hour or until done. Add more water is needed. Place fish on platter. Thicken pan gravy with a little flour and. serve with fish.

- - - Mrs. Loring Ventura

* * * * * Better-Than-l"ried (;hicken Dip chicken pieces in biscuit mix that has been seasoned with

salt and pepper. Then, dip in one egg white that has been beaten with 2 tablespoons water. Dip once again in biscuit mix.

Fry chicken very lightly in one inch of hot fat . Place them on several layers of paper towels in a cookies sheet with sides. Don't let pieces touch one another. Cook in a 250-degree oven for 21;2-3 hours.

36 - - - Mrs. Frank. J. Manna, Jr.

Arroz con Pollo (Rice with 'Chicken) 2 whole chicken breasts, cut in small pieces

.and legs with thighs 1 cup dry white wine (3-3112 lb. size) 1 teaspoon bijol

2 cloves garlic, crushed (for color) 2 8-oz. cans tomato sauce 2112 cups extra long-grain rice 2 medium green peppers, 1 small can peas

cut in small pieces 1 can red roasted peppers 2 medium onions, salt

. Mix the tomato sauce, peppers, onions in a covered Dutch oven, Lightly sprinkle chicken with garlic and salt, and add to the pot. Cook over medium heat one hour; then add wine. Cook until chicken is done, approximately one hour, stirring occasionally.

Wash rice in water two or three times. Remove chicken from pot, taking a little sauce, and place in oven at 250 until rice is done. To sauce remaining in Dutch oven, add rice and 2112 cups warm water. Cook over high heat until boiling. Add bijol. Then reduce heat to low and continue cooking, stirring occasionally, until rice is cooked. Garnish rice with green peas and roasted red peppers cut in strips.

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MANCHESTER

37

MRS. JOHN KRiAWSKI Scalloped dish es derived their name from the Pilgrims who cooked

and served food in sc.allop shells. Mrs. John Krawski gives us scalloped chicken and scalloped tomatoes. Her cherry snowball mold is the best gelatin salad she has ever tasted.

Scalloped Chicken 4 chicken breasts, cooked 1 can cream of mushroom

and cubed soup 1 box seasoned croutettes 1 cup chicken broth

112 lb. velveeta cheese, 1 can mushrooms with cut up liquid.

Layer croutettes in 21/2-quart casserole, then chicken, then cheese, then soup and broth combined, finally mushrooms and their liquor. Cover with layer of croutettes. Bake 45 minutes at 350 until top is brown.

* * * * ~ - - Mrs. John Krawski

* Cornish Game Hens Tarragon

Remove giblets, etc. from hens. Wash. Dry cavity well. Sprinkle cavity with salt and pepper, plus one teaspoon tarragon for each hen. Spear one clove garlic on toothpick and place in each cavity. Place hens in roasting pan without a rack. Sprinkle with garlic salt. Roast in 400-450 oven about one hour, basting with the following mixture:

Place in pan over heat, until butter is melted: 2 teaspoons tarragon

112 cup or one stick butter or margarine l/2 cup dry sauterne

Garlic clove can easily be removed from hens before serving. - - - Mrs. Robert Kippax

* * * * *

38

Filet of Flounder Roll-Ups 12 large flounder filets

8 strips bacon, diced 112 cup melted butter or margarine 6 cups commercial cornbread stuffing

112 onion, chopped fine %, teaspoon cumin (optional) 1 teaspoon poultry seasoning

hot water Cook bacon until crisp. Drain bacon drippings. Measure 14 cup

and add to melted butter. Combine cornbread crumbs, bacon, herbs and melted butter mixture. Add enough hot water to hold stuffing together.

Place large spoonful of stuffing on each flounder filet. Roll up tightly. Place in greased baking dish. Dot with butter or marg­arine. Bake at 375 for 25-30 minutes. (6-8 servings).

Sauce for Flounder Roll-Ups Make a basic cream sauce, adding a little onion salt. Add 112

cup cooked mixed vegetables (frozen are OK). Spoon sauce over fish rolls before serving. Sprinkle lightly with paprika.

- - - Mrs. Loring Ventura

* * * * * Maggie's Chicken Mornay

Part One: 4 breasts of chicken, split

(8 pieces)

Vs teaspoon pepper 1/8 teaspoon ginger

1;2 cup butter or margarine 1 cup water 112 cup flour

1 teaspoon salt Coat chicken with flour combined with salt, pepper and ginger.

Brown on all sides in butter in heavy fry pan. Cover; cook over low heat 30-45 minutes or until tender (a little water may be added is necessary). Place breasts in shallow baking pan. Add water to drippings in fry pan; stir to loosen any particles. Part Two: 1 cup liquid from fry pan

4 tablespoons butter or 112 cup grated American margarine cheese

4 tablespoons flour 1 cup diced canned 1 teaspoon salt mushrooms (optional)

112 cup c.ream or cream 112 cup grated American substitute cheese (additional to

112 cup milk above) Melt butter in sauce pan; remove from heat. Add flour, salt;

blend thoroughly. Add cream; blend. Add milk and liquid from fr:f pan. Return to low heat ; cook, stirring occasionally until thickened. Add cheese, stir until melted. Add mushrooms. P~ur s3:uce over chicken. Sprinkle second 1;2-cup grated cheese

and Just lightly browned. Sprinkle with paprika and serve at once. - - - Mrs. Thomas Derby

* * * * * 39

MRS. NIAiNCY KLOOK A 132-pound live lobs ter doesn 't frighten Mrs. Nancy Klock a bit.

She's hunted rhinoceros, leopa rd, buffalo-to m ention a few. She boils the crustacean for a bout an hour, breaks the sh ell with a ha mmer and serves with plenty of m elted butter . See h er California Casserole with Butter -Crum b Dumplings and Connie's Chicken R ecipe elsewhere in this cookbook.

Connie's Chicken Recipe 5 lbs. chicken SAUCE :

breasts 2 pints table cream

6 tablespoons sherry 4 tablespoons

\Vorcestershire sauce

1 teaspoon salt pepper to taste Maggi sauce, to taste

2 cloves garlic, chopped fine . . . Skin and cut chicken into usual frymg-pan portions. Roll ~n

flour and fry in olive oil until delicately brown. Sal~ and put m casserole. Pour sauce over chicken and cook l/2 hour m slow oven (250-300) , covered. Serves 8.

- - - Mrs. Nancy Klock

* * * * * Chicken with Curry Rice

chicken parts boxed curry rice

1 can consomme

olive oil salt and pepper

Buy desired chicken parts in quantity needed. Pour small amount olive oil in a casserole dish. Add one package curry rice. Pour consomme over rice. Top with chicken parts which have been seasoned. (Optional: sprinkle chicken with marjoram,) Bake at 325 for 1112 to 2 hours.

- - - Miss Daria \V eklind

* * * * * 40

Quick Shrimp Curry 112 cup chopped onion 1 cup dairy sour cream

1 tablespoon butter or V2 teaspoon curry powder margarine 1 cup cleaned, cooked

1 can frozen condensed shrimp (or canned) cream of shrimp soup 3 cups cooked rice

Saute onion in butter until tender but not brown. Add soup. Heat and stir until smooth. Stir in sour cream and curry powder. Add shrimp and heat. Sprinkle with paprika. Add sprig of parsley. Serve over hot rice. Serves 4.

Optional: off er curry condiments - chopped salted peanuts, chopped hard-cooked eggs, chutney, kumquat preserves.

- - - Mrs. C. Donald Briggs

* * * * * Oven Chicken -Fricassee

4 lbs. chicken, cut-up Parsley flakes 2 cans cream of chicken Salt and pepper

soup Whole baby carrots 1 soup-can of milk Optional: Thyme 1 chopped onion

Place chicken in large broiler or two small broiler pans, without racks. Chop onion and sprinkle over. Mix soup and milk until smooth and add. Over top place frozen carrots. Sprinkle thyme, parsley flakes and seasoning over all. Bake one hour at 350. Serves 8-10.

- - - Mrs. Jennie Walsh

* * * * * Baked Stu/ fed Chicken Breast

4-6 chicken breasts, deboned Sauce: % cup red wine or dry

sherry % cup water Stuffing: 1 package commercial

stuffing of your choice chopped onion, about

% cup catsup garlic to taste

medium 2 small cans mushrooms

Follow package instructions for stuffing. Add onions and mushrooms. Stuff chicken breasts and wrap as you would a gift package. Fold two ends over stuffing, then other two. Secure with small metal skewers.

Mix sauce and pour over chicken in shallow baking pan. Cover pan with aluminum foil and bake in slow oven 275-300 for 21/2 hours. Last half-hour, remove foil and baste until brown.

- - - Mrs. Howard Leafe

* * * * * 41

Vegetables

MRS. THOiMASJ. WOLFF Mrs. Thomas J. Wolff is of Norwegian descen t. Her Norwegian

waffles are easy to mak e with all the ingredients poured into the mixing bowl at once . In ·this section of our book, you find her Cipollini, an onion dish she brought back from Italy.

Cipollini Peel small white onions. (Jarred white onions may be used

but are not as good). Add canned plum t9matoes and cook. Add one teaspoon brown sugar and one handful of raisins for every person to be served. Cook for several hours. Simmer during the last two hours. Serve hot as a side dish or over rice. Goes well with red meats and some white fish. For the onions, figure 2 or 3 per person and one-half to a whole tomato per person.

- - - Mrs. Thomas J. Wolff

* * * * * Potatoes Judith

1112 quart casserole 1h cup butter or 1 stick 41;2 cups thinly sliced 2 cups onions

potatoes % cup milk l4. cup grated Parmesan 2 teaspoons salt

cheese pepper Slice onions into frying pan with butter and brown. Arrange layer of potatoes in casserole. Pour about Va of the

butter on oni?n mixture over potatoes. Sprinkle Va of the cheese. Beat with hand beater until well blended. Chill until firm toes and butter mixture and cheese. Finish with butter and cheese. Pour milk to cover top.

Cover casserole. Bake at 350 for 11;2 to 2 hours. Uncover last half-hour to brown.

- - - Mrs. Donald Burnham

42

French Chaude (Hot) Potatoes Fry 2 large slices salt pork in large pan until brown with one

onion, cut up. Then add potatoes, peeled and sliced %,' 'thick. Brown slowly on both sides.

Add %, teaspoon each salt and pepper with %, cup water to start. Continue adding water up to one cup until potatoes are cooked. Watch and do not allow to stick. Turn often to prevent mushy recipe. Add one teaspoon Kitchen Bouquet for flavor. Takes about 112 hour cooking time; makes own gravy.

F'.or family of six: allow about seven large potatoes. If salt pork is not available, use fat cuttings from pork chops and brown.

- - - Mrs. Edward J. Hanlon

* * * * * Yuca con Mojo

1%, lbs. yuca (cassava) 4 cloves garlic, lemon juice cut in small pieces

Boil the yuca in enough water to cover until tender. Add salt to taste. Heat oil in frying pan, add garlic and lemon juice. Do not brown garlic. Serve the sauce atop the boiled yuca.

- - - Mrs. Ruben Fialkoff

* * * * * IES

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43

Scalloped Tomatoes Pour % cup melted margarine Mix together

over 2 cups bread cubes. 1 No. 2% size can whole Bake in oven % hour at 350. tomatoes

1 10-oz. can tomato puree Ya cup brown sugar

saJt and pepper to taste Pour mixture over baked bread cubes. Bake an additional hour

at 350. - - - Mrs. John Krawski

* * * * * German Fries

3-4 lbs. potatoes oregano corn flake crumbs cooking oil seasoned salt

Boil potatoes without peeling until almost soft. Cool. Then peel. Slice to 1,4" thickness and place in a flat casserole. Each piece must be separate and must not overlap. Season and sprinkle with a little oregano and a good quantity of corn flake crumbs. Pour ih a substantial amount of oil and bake at 350 for at least one hour until golden brown and crisp.

- - - Mrs. Bernard Apter

* * * * * Baked .Onions

Allow 1 or 2 firm sizable onions per person. Do not peel them ; do not do anything to them. Just set them on the rack of a 300 or 325-degree oven, and bake until they are tender when poked with a sharp fork or toothpick. Allow to stand out of the heat for a moment, then easily slip off the jackets. Serve hot with butter, salt, and freshly ground pepper and, if desired, just the smallest pinch of nutmeg or cinnamon. Or serve cold with salt and pepper and a few drops of lemon juice.

- - - Vivian F. Ferguson

• * * * * Mushrooms and Artichoke Hearts

1 medium onion, sliced 1 lb. mushrooms, whole if Vs lb. butter button size-otherwise, 1 eight oz. can artichoke cut in slices

hearts in water (not oil) drained

Melt butter and saute onions until transparent. Add mushrooms and saute about 5 minutes longer or until cooked to desired <lone­ness. Add artichoke hearts, cut into bite-size pieces. Salt and pepper to taste. Just before serving, add oregano to taste.

- - - Mr. and Mrs. Jack Cristofani

* * * * * 44

Green Beans Supreme 2 packages frozen french- 1 teaspoon salt

cut green beans 14, teaspoon pepper 2 tablespoons butter or 1 cup sour cream

margarine 112 cup shredded cheddar % cup chopped onion cheese

(optional) Cook beans according to package directions ; drain. In small

saucepan, melt butter, saute onion until tender. Add flour, salt and pepper, mixing well. Carefully blend in sour cream and heat thoroughly. (Important: Do not boil after adding sour cream.) Stir into beans and place in one-quart casserole. Bake 15 minutes in 350-degree open. Serves 6-8.

- - - Mrs. Thomas Derby

* * * * * Potato Bake

4-6 pared raw potatoes, melted butter cut into chunk-size seasoned bread crumbs pieces

Preheat oven to 400 degrees. Roll potato chunks in butter, then crumbs. Place in shallow baking pan in one layer. Bake, uncovered, 50 minutes.

- - - Mrs. Gerald Skolnick

~P\.P\P\1~~P\~~'

~ THE BUY WORD IN ICE CREAM )

~ ~ ( "You Can Taste The Quality"~ ~ •• .1'

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45

Cakes and Pies

s

MRS. THOMAS DEIR.BY AND DAUGHTER Mrs. Thomas Derby iR the mother of nine children . H er grape parfait

pie is the final flourish to hearty dining enjoyed h ere by daughter Catherine. Grand enough for entertaining and satisfying to many tastes a r e h er Chick en Mornay and Hungarian Goulash.

Grape Parfait Pie 1 envelope unflavored 2 tablespoons lemon juice

gelatin 1 pint vanilla ice cream 11.'J cup sugar 1 nine-inch baked pastry

114 cups boiling grape JUICe shell, cooled Combine gelatin and sugar. Add boiling grape juice and stir

to dissolve gelatin. Add lemon juice. Add ice cream by spoonful; stir until melted. Chill until mixture mounds slightly when spooned. Turn into patty shell. Chill until firm. May be topped with whipped cream or topping.

- - - Mrs. Thomas Derby Pumpkin Pie

1 unbaked 9-inch pie shell 1h teaspoon salt 2 cups pumpkin 1h teaspoon nutmeg

11/a cups (15-oz.) sweetened 1h teaspoon ginger condensed milk % teaspoon cinnamon

1 egg Mix all ingredients in a large mixing bowl. Turn mixture into

pie shell. Bake at 375 until sharp-bladed knife, inserted near center, comes out clean, about 50-55 minutes. Cool and refrigerate at least one hour.

Pumpkin Mix Buy a sweet or sugar pumpkin. Cut in half and quarter. Re­

move seeds. Rinse with water and place in cake pan. Bake at 350 until pumpkin is very soft and flakes away from shell easily when fork-tested. Cool.

Cut meat away from shell and place through food mill. One average pumpkin provides about 4112 cups mix. May be frozen.

46 - - - Mrs. David Buszczak

Alabama Pecan Pie 1 cup white corn syrup 112 cup sugar 1 tablespoon butter 1 teaspoon vanilla

1h teaspoon salt 1 tablespoon flour 3 eggs 1 cup chopped pecans . Mix all ingredients together well with rotary beater. Put mto

uncooked pie shell and cook slowly, about one hour at 300. Serv'e plain or topped with whipped cream.

* * * * - - - Mrs. Peter Conover

* Lemon Cloud Pie Combine in saucepan:

%, cup sugar ':4 cup cornstrach 1 cup water 1 teaspoon grated lemon

rind Ya cup lemon Jmce 2 beaten egg yolks

Cook over medium heat, stirring constantly, until thick. Add and beat until dissolved:

1 small package cream cheese. Cool. Beat until frothy: 2 egg whites. Add 14, cup sugar. Beat until

stiff. Fold inw lemon filling. Place in prepared cooked pie shell. Chill. Before serving, sprinkle with crumbled bits of pie crust. Makes 8" pie.

47

- - - Mrs. Frank J. Manna, Jr.

GOOD DINNER COMPANIONS-

our Harmonizing

CHINA, SILVER and CRYSTAL

Make Michaels your headqua r­ters for tableware. You will find a complete selection from the patterns of such renowned manufacturers as G o r h a m, Towle, Reed and Barton, Kirk, Lunt, Stieff, Lenox, Doulton, Worcester, Wedgewood, Rosen­thal, Waterford, Stuart, and many others . . . and you may enjoy them now on Michaels Club Plan.

JEWELERS- SILVERSMITHS 958 MAIN STREET - MS-2741

MRS. EWALD JACKUE

Mrs. Ewald Jackle is a lady who likes to travel. She found the Sauerkraut Chocolate Cake in Wisconsin. D aughter Erna gives us Ham­burgers P a rmesan, a spicy economical meal.

Saurkraut Chocolate Cake % cup butter or margarine 1 teaspoon baking powder

1% cups sugar 1 teaspoon baking soda 1 teaspoon vanilla 1,4, teaspoon salt 3 eggs 1 cup water

'12 cup unsweetened cocoa % cup rinsed, chopped 21,4, cups sifted all-purpose sauerkraut

flour Grease and flour two 8-inch square or round baking pans. Pre­

heat oven to 350. Cream butter and sugar well. Beat in eggs and vanilla. Sift together dry ingredients. Add alternately with water to egg mixture. Stir in sauerkraut. Turn into prepared pans, bake for 30 minutes or until cake tests done. Fill and frost with mocha whipped cream.

Mocha Whipped Cream 1 pint whipped cream 2 tablespoons unsweetened 3 tablespoons sugar cocoa 1 tablespoon instant coffee 2 tablespoons rum (optional)

- - - Mrs. Ewald J ackle

* * * * * Danish Apple Cake

Crush about one-half box holland rusk or zwieback. Add sugar and cinnamon to taste. Melt one tablespoon margarine in frying pan. Add crumb mixture and heat until moist. (Crushed almonds may also be added if desired).

Spread half of crumb mixture in paper-t hin layer on bottom and up sides of a 9" pie plate. Spread over crumbs two jars chunky applesauce. Sprinkle remaining crumbs on top. Serve topped with heavy whipped cream.

- - - Mrs. Abraham Klibanoff 48

Chambaloni (Neapolitan Cake) Cream together: %, cup sugar

112 cup shortening Add: 3 eggs, all at once. Keep beating at medium speed. Have sifted: 2 cups cake flour with

2 teaspoons baking powder Add sifted ingredients gradually to remaining mixture, alter­

nating with 112 cup milk while beating. When well beaten, add one teaspoon anise flavoring. Sprinkle batter with anise seed to taste. Add 112 cup chopped walnuts or pecans.

Bake at 350 for 40-45 minutes in fluted tube pan which has been greased and floured.

Cake may be lightly frosted with butter cream frosting and topped with colored sprinkles; or with sifted confectioners sugar.

Note: Quantities of anise flavoring and anise seeds may be adjusted to own liking.

* * * * - - - Mrs. John Willard

* Applesauce Cake

1 cup butter or margarine

2 cups sugar 2 eggs 3 cups flour

11;2 teaspoons nutmeg 1 tablespoon cinnamon

Y2 teaspoon salt

1 teaspoon cloves 1 tablespoon baking soda

2112 cups applesauce 2 tablespoons white corn

syrup ~ cup raisins 1 cup chopped walnuts

Preheat oven to 300. Grease angelfood tube pan. Cream butter and sugar. Add unbeaten eggs one at a time and

beat well. Add sifted dry ingredients alternately with applesauce and syrup. Fold in raisins and nuts. Pour into tube pan. Bake at 300 for 13,4 hours. Serve with whipped cream or ice cream.

- - - Mrs. Fred McKone

* * * * * Hot Milk Sponge Cake

4 eggs 2 cups sugar 2 cups flour 2 teaspoons baking powder 1 cup milk 4 tablespoons butter 1 teaspoon vanilla 14 teaspoon salt Beat eggs until lemon-colored. Sift all dry ingredients together.

Add to egg mixture a little at a time. Then add vanilla or other flavoring. Scald milk and butter in pan. Add a little at a time to egg mixture. (The hot milk and butter are the last things to be added.)

IMPORTANT: Butter and flour pans (two 9-inch). Bake 30-35 minutes in 350 oven.

- - - Mrs. Robert Kippax

49

Devil's Food Cake (Boat-Shaped) 112 cup shortening 3 ozs. (squares) %, teaspoon salt unsweetened chocolate 1 teaspoon almond or (melted)

vanilla extract 2 cups sifted cake flour 1 teaspoon baking soda 1 cup milk (sour

11,4 cups sugar preferred) 2 eggs unbeaten Cream together first four ingredients. Add sugar gradually

and continue creaming. Add eggs one at a time and beat well. Add melted chocolate. Then, add flour and milk alternately. Beat only until well blended. -Bake in 350 oven 55-60 minutes in greased and floured 5-lb. ham can. For two-layer cake, bake 30-35 minutes.

Note: When making boat, cake will rise up beyond sides of pan and cake will be heavier than if baked in two layers. For boat, slice off cake toward center to create cabin, leaving a mound in center.

- - - Mrs. Raymond Broga

* * * * * Carrot Cake

11/3 cup oil 2 cups grated carrots 2 cups sugar 1 81/2 oz. can crushed 3 eggs pineapple, including 2 cups flour juice 2 teaspoons cinnamon 1 cup nuts, broken 2 teaspoons baking soda 1 cup angel-flake 1 teaspoon vanilla coconut 1 teaspoon salt Mix all ingredients in one bowl. Place in greased and floured

13x9x2 baking pan. Bake 35-45 minutes at 350 . . Can be frosted with butter frosting or sprinkle confectioners sugar on top.

11/2 cups flour 1 cup sugar 1 teaspoon soda

- - - Mrs, Felix Gremmo

* * * * * Chocolate Cake

4 tablespoons cocoa Y:! teaspoon salt

Sift above ingredients together in mixing bowl. In separate bowl, mix together the following:

1 cup cold water 1 tablespoon lemon JUICe 1 teaspoon vanilla 6 tablespoons cooking oil

Add to dry ingredients and mix well. Bake in 9x9x2 square pan. Makes one layer. Bake approximately 30 minutes at 350. Cut layer in half and make a two-layer loaf spreading with frosting, pref.erably cho<tolate. Top may be sprinkled with chopped nuts.

- - - Mrs. Joseph Mann * * * * *

50

Chocolate Sour Milk Cake 1 cup margarine 2¥2 cups flour 2 cups sugar 2 teaspoons baking soda 2 eggs 1 cup sour milk

1/2 teaspoon salt 1 cup boiling water V2 cup cocoa Cream margarine with sugar, then eggs. Mix salt, cocoa, flour

and baking soda together. Then, add together to creamed mix­ture; blend. Beat in sour milk. Add boiling water and beat for 2-3 minutes. Bake 60 minutes at 350 in greased tube or bundt pan. Frost when cooled. Note: Fresh milk may be soured by adding 1 tablespoon vinegar to one cup milk.

- - - Mrs. David Buszczak

* * * * * Cheese Cake

11,4 cups graham cracker %, cup margarine crumbs % cup sugar

Roll crumbs and mix in sugar and margarine. Press on bottom and sides of 9" spring pan. Bake 10 minutes at 400. 1 lb. cream cheese % cup evaporated milk 3 egg~, separated 1 cup commercial sour 2 tablespoons flour cream

Y2 cup .sugar grated rind of 1 lemon Y2 tea,spoon salt

Add egg yolks to all other ingredients except egg whites and mix well. Beat egg whites unt il stiff and add 1,4 cup sugar. (This sugar is an additional quantity to the Y2 cup which has been added to the egg yolks). Fold egg-white mixture into cheese mixture; pour into pan. Bake 50 minutes at 325. Add one teaspoon sugar and a dash of salt to one cup commercial sour cream. Spread on cake. Bake five minutes longer.

- - - Mrs. Philip Spinella

* * * * * Apple Cake

%. cup oil 2 teaspoons baking powder pinch salt 3 tablespoons cold water

1 teaspoon vanilla 11/2 cups sifted flour 2 eggs cinnamon 1 cup sugar 6 apples Cream, sugar, oil, eggs and water. Add dry ingredients. Slice

six apples and sprinkle with cinnamon. Place apples on bottom, on top or even m center of batter. Bake one hour in 8" square glass baking dish at 350.

- - - Mrs. Ronald Lang

* * * * * 5]

Cookies and Other Desserts

MISS LYNNE I.;ABONNE ' 'I started ba king when I was a bout 12 and I change the r ecipes to

suit myself. I look through cookbooks and some of the r ecipes I g et from m y g~andmother," Stat es Miss Lynne La.Bonne. Try h er super­simple Yum-Yum Bars for the n ext food sale a nd serve Apple Muffins with Sunday brunch.

Yum-Yum Bars 1112 cups graham cracker chocolate chips

crumbs (20 crackers) 1 can condensed milk % cup flaked coconut dash salt 1 six-oz. package mint Combine all ingredients using a spoon. Place in greased 9x9

pan. Bake at 350 for 25 minutes. Will be light brown when done. Cool for one-half hour before cutting.

- - - Miss Lynne LaBonne

* * * * * Spice Cookies 4 cups sifted flour 1 cup butter

1112 teaspoons baking soda 1112 cups sugar 1112 teaspoons cinnamon 14 teaspoon nutmeg

2 eggs 14 teaspoon cloves 1 tablespoon milk 1 cup currants Sift flour with baking soda, cinnamon, nutmeg and cloves. In large bowl, beat butter with sugar until light and fluffy.

Beat in eggs until well blended. Beat in milk, then flour mixture. Stir in currants, Shape dough into ball. Wrap in waxed paper and refrigerate until cold.

When dough is cold, preheat oven to 375. On floured board, roll dough as thin as possible. Sprinkle with sugar. Cut into de.­sired shapes. Bake on cookie sheets 8-10 minutes until very lightly browned. Cool on racks. ·

- - - Mrs. Edward C. Kiernan 52

Chocolate Parfait 1 six-oz. package semi- 2 egg whites, stiffly beaten

sweet chocolate bits Ya cup sugar Ya cup water 2 tablespoons brown sugar 1 tablespoon corn syrup 112 pint heavy cream 1 tablespoon instant coffee 1 teaspoon rum flavoring Combine chocolate, water, syrup and coffee in top of double

boiler. Cook over hot, not boiling, water until chocolate is melted. Remove from heat and cool 10 minutes.

Beat egg whites until stiff. Gradually add 1/a cup sugar and continue to beat until glossy. Fold into chocolate mixture.

Combine brown sugar, heavy cream and flavoring in chilled bowl. Whip until stiff. Fold half this mixture into chocolate mix­ture. Spoon into six parfait glasses a layer of chocolate mixture, then one tablespoon cream mixture, then another layer of choco­late mixture.

Place in refrigerator and chill at least one hour. May be made day in advance. Top with whipped cream at serving time.

- - - Mrs. Norman S. Hohenthal

* * * * *

VERNON NATIONAL BANK

• VERNON CIRCLE, VERNON CONNECTICUT

875-2541

51 WEST MAIN STREET. ROCKVILLE, CONN. 872-0538

BANKING HOURS Mon. thru Thurs. 9 a.m. to 3 p.m. Friday 9 a.m. to 7 p.m.

DRIVE-IN WINDOW Mon. thru Thurs. 9 a.m. to S p.m. Friday 9 a.m. to 7 p.m.

'

WALK-UP WINDOW Mon. thru Thurs. 3 p.m. to 5 p.m.

MRS. RONALD LANG AND DAUGHTER Gifts of goodies a r e brought to friends on the F east of E sther, or

Purim, by those of the J ewish fa ith. Mrs. Ronald Lang serves daug~t~r Ca roline a selection of 'appropria te sweets.. Included a r e her ra1srn honey drops, a pple cake and fudge m eltawa ys.

Fudge Meltaways 112 cup butter 1 square (1 oz.)

unsweetened chocolate 111 cup sugar 1 teaspoon vanilla 1 egg, beaten 2 cups graham cracker

crumbs 1 cup cocoanut

Y2 cup chopped nuts

1,4 cup butter 1 tablespoon milk or

cream 2 cups sifted confectioners

sugar 1 teaspoon vanilla (plus

teaspoon above) ll/2 squares unsweetened

chocolate, melted

Melt 1;2 cup butter and 1 square chocolate in saucepan. Blend sugar, 1 teaspoon vanilla, egg, graham cracker crumbs, coconut and nuts into butter-chocolate mixture. Mix thoroughly and press into llx7xl or 9x9x1% baking dish. Refrigerate while making filling.

Cream 14 cup butter, milk, confectioners sugar and 1 teaspoon vanilla. Mix and spread over crumb mixture. Chill in refrigerator.

Melt 11;2 squares of chocolate. Pour over chilled mixture and spread evenly. Store in refrigerator.

- - - Mrs. Ronald Lang

* * * * * 54

Shirley's Appl.e Squares 1 lb. lard 1 tablespoon salt (approx.) 6 cups flour % cup cold water (approx. Mix as for pie dough and divide dough in half. Roll out dough

and place half on bottom and sides of a cooky sheet. Slice raw apples as for pie and as many as needed to cover

crust. Sprinkle with one cup sugar, cinnamon to taste and dot with butter. Nutmeg, optional.

Cover with top crust and bake at 400 about 35-40 minutes. Cut in squares. May be topped with whipped cream.

- - - Mrs. George Banks

* * * * * Drop Brown Sugar 'Cookies 1112 cups brown sugar 1 teaspoon soda in 14 cup

(light or dark) warm water %, cup shortening 1 teaspoon salt 3 large eggs 1 teaspoon vanilla 2 cups flour 112 cup seedless raisins Cream first three ingredients. Add soda in warm water. Add

vanilla. Add flour to which salt has been added. Add raisins and mix well. Bake 12-15 minutes at 375.

- - - Mrs. Charles Holmstrom

Home Decoration Starts With

-PAINT and WALLPAPER

from

E. A. JOHNSON PAINT CO. 723 MAIN sn~EE'T MAN·CHESTER

Best Brands On The Market

55

MRiS . DAVID BUiSZCZAK Greek Pastry is one of Mrs. David Buszczak's favorite r ecipes. It

was given to her by a friend whose husband was brought up in Greece. Ka r en freezes cooked pumpkin for the making of pies a ll year. Her chocolate sour milk cake is a luscious treat .

Greek Pastry 1 lb. sweet butter 1 cup almonds, finely

Y2 cup confectioners sugar chopped Y2 cup orange juice 6112 cups cake flour Melt butter. Then refrigerate until slightly thickened. Beat at

medium speed until almost white (about 15 minutes). Add sugar and ~ontinue beating. Add orange juice and blend thoroughly. Fold m flour and blend well. Dough should be a little sticky.

Roll out dough about 112" thick on floured surface. Cut to de­sired shape. Bake on ungreased cookie sheet for 20 minutes at 350. l~portant: Let cookies cool but not completely. Roll in confec­ti.oners s~gar and refrigerate. (If cookies are too hot, sugar will dissolve; if too cold, sugar will not adhere.) Will keep for weeks refrigerated. Makes about 80 cookies.

- - - Mrs. David Buszczak

* * * * * Raisin Honey Drops

%, cup honey 1 teaspoon salt %, cup sugar 1 teaspoon cinnamon 3,11, cup butter or margarine 112 teaspoon baking soda 1 egg 2 cups uncooked rolled oats 2 cups sifted flour 1 cup seedless raisins Cream honey, sugar, butter and egg. Sift together flour, salt,

cinnamon and soda. Stir into creamed mixture. Add rolled oats and raisins. Drop by heaping teaspoonfuls onto greased cooky sheet. Bake on upper shelf of moderately hot oven (375) 12-14 minutes until lightly browned. Cool on racks. Makes about four dozen.

- - - Mrs. Ronald Lang

56

Shrewsbury Cakes Sift together:

3 cups flour 1112 teaspoons baking powder

112 teaspono salt 1 cup sugar

Cut in: 1 cup butter

Add : (optional) 1 teaspoon caraway seeds 1 teaspoon grated nutmeg

Then add: 1112 tablespoons rose water

3 tablespoons sherry OR 4112 tablespoons sherry if rose water is not used.

Roll dough out to 1/s" thickness. Cut into rounds with pastry cutter 2112" or make a roll and store in freezer, cutting as re­quired. Bake on ungreased sheet 10 minutes at 400.

- - - Miss Millicent Jones

* * * * * Oatmeal Cookies

112 cup shortening Y2 cup brown sugar Y2 cup granulated sugar 2 beaten eggs

112 teaspoon soda 112 teaspoon salt

1% cups quick rolled oats, uncooked

11,4 cups chocolate chips or 1 cup Spanish peanuts

1 tablespoon water Y2 teaspoon vanilla 3.4 cup sifted flour Cream shortening and sugar thoroughly. Stir in beaten egg,

water and vanilla. Add sifted dry ingredients, rolled oats and chocolate chips. Drop from a teaspoon onto greased baking sheet. Bake in moderate oven, 375 degress, 10-15 minutes. Makes 3¥2 dozen.

- - - Mrs. Charles Holmstrom

* * * * * Gloria's Fruit 'Tart

2 sticks piecrust mix banana slices 1 to 2 eight-ounce size canned apricot halves whipped cream cheese chopped pistachio nuts Suggested fruit: 1,4 cup sugar

strawberry slices 112 cup currant jelly halves of green grapes Roll pastry out to fit Ux17 jellyroll pan. Build up sides of tart.

Prick bottom with fork. Bake 12 minutes at 425. Cool. Spread tart shell with thin layer cream cheese. Alternate rows of fruit about 3" wide, side by side. Arrange fruit closely so that shell is com­pletely covered.

Glaze fruit with following: Cook sugar with frt~it juice for about 10 minutes, or by melting down currant jelly. Cut in squares. Serves 20-25.

57 - - - Mrs. Robert Weiss

MRS. GERALD SKOLNICK AND SON ...Fla nk Steak in Marinade provides an economical m eal with today's

high food costs. Mrs. Gerald Skolnick s erves her different and easy Potato Bake with the m eat. Her prepared-in-advance Strawberry Bavarian Dessert is a family fa vorite, especia lly with young Evan.

Strawberry Bavarian Dessert 1 3-ounce package 1 package frozen

strawberry flavored strawberry slices gelatin 1 small package frozen

ll/2 cups boiling water non-dairy whipped topping

Combine gelatin and water. Add thawed, drained strawberry halves. Refrigerate until thickened slightly (about 2-3 hours). Add thawed whipped topping and mix thoroughly. Pour into one-quart mold. Chill approximately 2-3 hours or more. Unmold. Top with additional topping and one strawberry-half.

- - - Mrs. Gerald Skolnick

* * * * * Butterscotch Squares

1112 cups graham crumbs

cracker 1 can sweetened

%, stick softened butter, or margarine

2 packages butterscotch pieces

condensed milk coconut chopped walnuts

Blend cracker crumbs and butter. Press into 9"x13" pan. Cover with butterscotch pieces and pour entire can of milk over the two layers. Sprinkle coconut and walnuts on top.

Bake in preheated oven at 350 for 30 minutes or until brown. Cut into squares and serve either warm with ice cream; or cool, plain.

- - - Mrs. Michael T. Quish :)8

Baked Fruit Compote 1 lb. (13 oz.) can pitted black cherries 1 lb. (13 oz.) can sliced peaches 1 lb. (13 oz.) can apricot halves 1 can pear quarters or slices juice of 1 lemon grated or cut pieces of rind of lemon, to taste juice of 1 orange %, cup rum 1 pint sour cream (flavored with nutmeg, cinnamon and sugar or liquid artificial sweetener.

Drain fruit (reserving syrup) and arrange in a low 10-cup heat-proof dish. Sprinkle with lemon and orange juice and add cut-up rind to fruit. Mix 1 cup of reserved syrup with 34 cup rum. Pour over fruit. Cover dish and bake a:t 350 for 20 minutes. Re­move from oven but do not refrigerate. At serving time, reheat for 10 minutes. Serve with sour cream in separate bowl.

- - - Mrs. A. Elmer Diskan

* * * * * Nova Scotian Raspberry Squares

Cake : Topping: 1 cup flour 4 tablespoons butter 1 teaspoon baking powder 1 egg

1h cup butter 1 cup sugar 1 egg 1 four oz. can shredded 1 tablespoon milk coconut

1h cup raspberry jam 1 teaspoon vanilla Sift flour and baking powder together in a bowl. Cut in butter

with a pastry blender until mixture looks mealy. Beat egg slightly and stir into flour mixture with the milk. Mix w.ell. Spread dough over bottom of a greased 8-inch square pan. Cover with a layer of raspberry jam.

Topping - Melt butter. Beat egg until frothy, then beat in sugar and melted butter. Chop coconut into smaller pieces. Mix coconut with sugar and egg combination. Add vanilla and spread on top of raspberry jam. Bake 30 minutes at 350.

- - - Mrs. W. T. Moyer * * * * *

Chocolate Indians Y2 cup shortening 1 teaspoon vanilla 1 cup sugar 1 teaspoon salt 2 eggs 1 cup cake flour 3 or 4 tablespoons milk 34 teaspoon baking powder 2 squares unsweetened 1 cup walnuts, cut in

chocolate pieces Cream shortening, vanilla and sugar together. Add eggs one

at a time. Add flour and milk. Add chocolate and nuts. Spread in greased pan. Bake 20-25 minutes at 350. Note: If using self­rising cake flour, eliminate baking powder and salt.

- - - Vivian F. Ferguson 59

Ml'SS MII..:LICENT J ONES Shrewsbury cakes are nam ed for the English town. The. r ecipe dates

back to 1280 and a r e tradition a l ther e. Miss Millicent J ones serves these d electa bles a long with lemon cheese cakes a nd good English sherry. S ee a lso h er lem on gelatin with r ibena.

Lemon Cheese Cake Pastry: 14 cup cream cheese 14 cup butter 1 cup pastry flour

Cream butter. Add cheese. Cream well, Add flour. Work quickly and lightly blend. Place covered in refrigerator, until chilled. Roll out, cut in very thin rounds. Cut centers from half of the rounds. Place s91all rounds atop larger ones. Moisten with a little cold water. Press around edges of top round with a fork. Bake at 500 for 10 minutes. Lemon cheese :

1 cup sugar 14 cup butter

3 eggs

4 tablespoons lemon juice grated rind of two lemons

Place ingredients except eggs in double boiler until sugar dis­solves. Add eggs. Stir and cook until thickened.

When pastry is cool, fill with lemon cheese. - - - Miss Millicent Jones

* * * * * JI alentine Hearts

1 cup butter 214 cups sifted flour %, cqp brown sugar Cream butter and sugar together. Beat in flour. Chill dough in

refrigerator. Slightly soften dough in hands. Roll out. Cut into heart shapes. Place on ungreased cookie sheet. Bake 4 minutes at 325. Frost with:

Pink Glaze Blend in small bowl:

1112 ~ups confectioners sugar with

14 cup maraschino cherry juice

1 teaspoon lemon extract 1 teaspoon vanilla extract

Paint on cookies with small 112" paint brush. S. Hohenthal - - - Mrs. Norman

60

" MiR. AND ,MRJS, JOHN WAITE Paella is a 'Spanish dish that has become world famous. John Waite

supervises as wife Nancylou faithfully follows the instructions of a chef in a Parisian restaurant frequented by John in his business travels. As an appetizer, the Waites recommend Moules Fricassee (Mussels) from the same little French bistro.

Paella Valenciana With Saffron 2 2-lb. broiler-fryers, 3 cups chopped onions

cut up 1/i, cup chopped parsley 1 carrot, scraped 1 teaspoon saffron, 1 small onion, peeled crumbled 1 bay leaf 1 teaspoon paprika 2 sprigs parsley 1 teaspoon oregano 4 teaspoons salt 14. teaspoon pepper 4 whole black peppercorns 12 oz. whole clams (or one

Y2 cup salad oil jar) 4 cloves garlic, slivered 1112 cups raw regular rice 2 cups coarsely chopped 1 lb. cooked shrimp,

green pepper shelled and deveined Combine chicken necks, hearts, etc. with carrot, whole onion,

bay leaf, parsley sprigs, 1h teaspoon salt, peppercorns into 3 cups water (in 2-qt. pan). Cover, bring to boil and simmer 45 minutes.

In 6-qt. Dutch oven, heat salad oil. Brown cut-up chicken well . . Remove chicken. Cook garlic, green pepper, chopped onion, chopped parsley in hot oil until onion is limp. Stir in saffron, paprika, remaining salt, oregano and pepper.

Arrange chicken pieces in Dutch oven. Drain clam liquid into 1-qt. measure. Strain chicken stock and add to clam juice to make 3 cups. Pour in Dutch oven, bring to boil over direct heat. Add rice, stirring, to make sure it is well saturated. Cover, bring again to boiling.

Remove from direct heat and bake, covered in 350-degree oven, about an hour or until rice is done. Add clams and shrimp, cover and bake an additional 10 minutes.

- - - Mr. and Mrs. John Waite 61

Chicken Livers and Mushrooms 1 chopped onion %, lb. mushrooms

1112 lbs. chicken livers 1;3 cup butter Melt butter in skillet. Saute onions until transparent. Add

mushrooms and livers cut in pieces (use scissors). When livers are done add :

%, teaspoon paprika %, teaspoon salt

1 teaspoon Worcestershire sauce 2 cans or 2112 cups beef gravy (or less)

If desired, may be thickened with flour. - - - Vivian F. Ferguson

* * * * * Norwegian WaJlles

5 eggs 4 teaspoons baking %, cup sugar powder 112 teaspoon vanilla 2 cups flour 112 pint sour cream 1-11,4, cups milk Mix all ingredients together in beater. Batter should be medi­

um to heavy. Preheat and prepare waffle iron. (In most cases, the iron should be oiled for this recipe.) Serve hot with syrup, butter, jams or jellies. Optional: 112 teaspoon cardamom or ginger.

- - - Mrs. Thomas J. Wolff

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62

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MRS. ABRAHAM KLIBANOFF Mrs. Abraham Klibanoff stuffs turban squash with a spicy meat

filling, then bakes it. It is always a party hit. Karen's Danish Apple Cake comes from h er side ot the family.

Meat-Stu/ fed 1'urkish Turban Squash 1 turkish turban squash, 2 teaspoons oregano

8-10" in diameter 1 teaspoon vinegar 2 tablespoons cooking oil 1 teaspoon ground black 2 lbs. lean ground beef pepper 2 cups ground smoked dash of cayenne pepper

ham 2 large cloves garlic, 2% cups finely chopped mashed

onion % cup seedless raisins Y2 cup finely chopped 1h cup chopped stuffed

green pepper olives 2% teaspoons salt 1 8-oz. can tomato sauce

2 teaspoons olive oil 3 eggs beaten With a sharp knife, cut a circular top, about 5" in diameter or

at natural division of turban squash. Save for lid. Scoop out seeds and scrape inside clean.

Place squash in large kettle, cover with salted water. (Do not cook lid at this time). Bring water to a boil, then simmer uncov­ered until flesh is almost tender when pierced with a fork (about 30 minutes but may take longer). Squash must be tender but firm enogh to hold its shape well. Carefully remove from hot water, drain well and dry outside. Sprinkle inside with a little salt.

In a large skillet, heat oil. Add ground beef, ham, onion and green pepper. Cook over high heat, stirring until meat is browned and crumbly. Remove from heat.

Mix well together ingredients listed salt through garlic. Add to meat along with raisins, olives and tomato sauce. Mix well. Cover skillet and cook over low heat for 15 minutes, stirring occasionally. Remove from heat to cool slightly. Then, thoroughly mix in the beaten eggs.

Fill cooked calabaza with meat stuffing, pressing stuffing slightly to pack firmly. Cover loosely with squash lid allowing room for steam to escape.

Place squash in shallow greased baking pan. Bake at 350 for one hour. Allow to cool 10-15 minutes. Serve with cover on, and remove at table. Cut in pie-shaped wedges using sharp knife. Serves 8-10.

Note: Stuffing recipe amounts to about 6 cups. 63 - - - Mrs. Abraham Klibanoff

Sweet Italian Sausage Stuffing for Roast Turkey

2 tablespoons butter or more

1 medium onion, chopped 2-3 stalks celery, chopped

(tops may be included) 1 lb. sweet Italian sausage,

skinned 2 8 oz. bags herb-seasoned

stuffing

(Dont buy the one in cubes, and be sure it is the herb-seasoned variety.)

1 beaten egg 1 or 2 cans consomme,

beef broth or chicken broth salt and pepper to taste

Optional: parsley, sage, chopped giblets

Saute onion in butter until transparent, add celery, then saus­age which has been squeezed from casing and cut or chopped in small pieces. Don't drain off any of the sausage drippings. Place the stuffing in a large mixing bowl. Add herb-seasoned stuffing. Mix everything together. You want the stuffing moist, but not wet. DON'T put this or any other stuffing in the bird until you are ready to cook it. You can make this stuffing the night before and leave it in the bowl covered overnight, but never, never put it in the bird. You can get mighty sick, and even poisoned.

A turkey should be taken from the refrigerator, cleaned, and the cavity dried with paper or regular toweling. Don't pack the stuffing too tightly. It needs room for expansion.

The above recipe is approximately enough for a 14-lb. turkey. I always make a big batch and don't worry about the exact in­gredients. You could add more sausage, for example. This is prac­tically a foolproof recipe. After you have filled the bird and you have some left, just make a little loaf or mound of whatever is left and place it right in the roasting pan with the bird the last hour.

- - - Vivian F. Ferguson

* * * * * Southern Cheese Pudding

9 slices bread, cubed 3 egg yolks (about 1-inch squares) 112 teaspoon cayenne pepper without crust 112 teaspoon dry mustard

~ cup butter, melted 112 teaspoon salt %. lb. sharp cheddar cheese, 2 cups, milk

grated 3 egg whites, beaten Combine all ingredients except cheese and egg whites. Mix to­

gether. Fold in cheese. Beat egg whites until stiff and fold in. Let stand overnight in refrigerator. Or, may be made early

morning of same day. Bake in well-greased 2-quart casserole about 45 minutes at 400. Pudding will be golden brown when done. Check after 30 minutes.

- - - Mrs. Peter Conover

* * * * * 64

MRS. ROBERT P E CK M vs. Robert Peck makes delightful little la tkes (pronounced like

vodka) for the cocktail hour. La tkes are tra ditiona lly served a t Hanuk­kah. ~repared i? a dvance, they may be frozen . Naomi 's recipe for onion soup is m a de with h er own soup s tock and baked in individua l crocks.

Potato Pancakes ( Latkes) 5 lbs. Potatoes 1 teaspoon salt 2 tablespoons minced onions 112 teaspoon pepper

112 cup bleached flour 2 eggs % cup Matzoh meal vegetable oil

Finely grate potatoes. Do not drain juice. Combine all ingred­ients in large bowl. Place oil to depth of %," to 112" in electric frying pan which has been preheated to 385. For hors d'oeuvres, place teaspoons of mixture in oil. Brown on both sides. Drain on paper .. Season to taste with salt. Yield: 90-100.

For family size pancakes, use heaping tablespoons of mixture. Yield: 30-40.

Can be frozen in well-sealed container. Layer with plastic wrap­ping. To reheat, place on cookie sheet in preheated 350-degree oven for less than 5 minutes. Drain.

Note: Do not be concerned if potatoes turn brown while grat­ing. Recipe will not be affected.

- - - Mrs. Robert Peck

* * * * * Egg and Pimiento Sandwich Spread

3 hard-cooked eggs, diced 1 small onion, minced 1 small can pimientos, %, cup mayonnaise

minced Mix all ingredients together for sandwiches or hors d'oeuvres.

65 - - - Mrs. Raymond Lemaire

Egg Timbales Preheat oven to 325. Combine and beat with a wire whisk: 4 eggs and 1112 cups milk (or 1 cup milk and l;2 cup cream for

richer mix. Season with salt and pepper (preferably freshly ground). Or: Add grated onion or onion juice, seasoning, salt, chopped

fresh parsley, 112 to 1 cup of grated cheese. Place mixture in well-buttered baking dish, preferably a

straight-sided souffle dish. Fill dish about % full . Place dish on a rack in a pan of hot water. Water should be as high as the mixture in the dish. Bake about 40 minutes. Timbale is done when knife blade inserted in center comes out uncoated. Top may be sprinkled with chopped fresh parsley and bacon bits before baking.

- - - Mrs. A. Elmer Diskan

* * * * * Special Dill Pickles 1~ cups sugar 2 tablespoons horseradish

3 tablespoons white 1 small onion, cut up vinegar 1 quart commercial dill

1 teaspoon celery seed pickles Drain pickles and slice them. Mix other ingredients and pour

over. Let stand until ready for use. - - - Mrs. Peter Conover

* * * * * CASUAL VILLAOEf

OF MANCHESTER ...

956 MAIN STREET OPEN TILL 9 P.l\/l. THURSDAY

FOR THE FINEST AND MOST SELECTIVE MERCHANDISE AVAILABLE WITH STILL THE

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VISIT OUR: JUNIOR DEPT. . . . . . . . . . . . . . . . . . . . . . . . SIZES 5 to 15 PRE-TEEN DEPT . ... . . . ....... . .... .. SIZES 6 to 14 GIRLS DEPT. . . . . . . . . . . . . . . . . . . . . . . . . SIZES 4 to 14 INF ANT & TODDLERS DEPTS. . . . . . NEWBORN to 4 BOYS DEPT. . . . . . . . . . . . . . . . . . . . . . . . . . SIZES 6 to 20 VARSITY BOYS DEPT. ~ . . . . . . . . . . . . . . . SIZES S-M-L SHOE DEPT. . . . . . . . . . . . . . . . . . . . . . TOTS to ADULTS

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66

Ed's Honeycombed 'Peanut Brittle 2 cups sugar 1 121;2 oz. package salted

'4 teaspoon salt peanuts 1 cup light corn syrup 2 tablespoons butter 1 cup water 2 tablespoons vanilla

2 tablespoons baking soda Blend sugar, salt, corn syrup and water in a large heavy sauce­

pan. Cover and bring to boiling; then uncover. Cook over high heat until long thin threads of syrup spin from spoon when lifted from syrup. Candy thermometer will read 234 degrees.

Add peanuts slowly, stirring constantly. Keep mixture bubbl­ing all the time. Continue cooking over high heat 8 minutes. Stir in butter; cook about 2 minutes longer or until syrup is light golden. Remove from heat; stir in vanilla. Quickly sprinkle baking sode over surface of mixture; stir until light. Immediately and rapidly pour into greased heavy-duty cookie sheet llxl 7 with sides. Cool. Makes approximately 3 pounds.

Don't try to double or cut this recipe in half. It just won't work.

- . - Edward C. Kiernan

* * * * * Platanos en Tentacion

( Plaintains in Temptation) 4 ripe plantains 1h cup dark brown sugar

Vs lb. butter 112 cup sweet wine 1 cinnamon stick Try to buy very ripe plantains. Peel. Melt butter in frying pan

at very low heat. Add plaintains, sugar, cinnamon and wine. Cover pan and cook at very low heat until brown on. all sides, turning from side to side. Serve warm.

- - - Mrs. Ruben Fialkoff

* * * * * Fritter Batter

1 cup flour 2 teaspoons baking powder 1 egg

1h cup milk '4 teaspoon salt

Mix ingredients to form batter. Drop with a tablespoon into deep fat heated to 400 degrees. Fry until golden brown on both sides. Fritters will be thick and float on surface of fat so you must turn them. Serve with maple syrup or applesauce.

For corn fritters: scrape kernels from 2-3 fresh ears of corn. Mix into batter and cook as above. Serve with syrup if desired.

For apple fritters: Peel and core 4-5 Macintosh or Winesap apples. Cut each apple widthwise to form 3-4 slices. Dip slices into batter until completely covered. Fry as above. Turn when golden brown on bottom and continue frying until of uniform color. Sprinkle with cinnamon sugar before serving.

- - - Mrs. Charles Riegel 67

Cherry Kugel Jj2 lb. medium noodles % cup sugar 1 lb. creamed cottage 2 jars cherry pie filling

cheese 1112 cups graham cracker '4 lb. melted butter crumbs

juice of 112 lemon or 14, cup lemon juice

Boil noodles in salted water until soft. Drain well. Add melted butter, well-beaten egg with a little milk, cottage cheese, sugar and lemon juice. Mix all together.

Place in 9xl5 casserole which has been greased with butter. Bake 30 minutes at 350. Cool. Then, spread cherries over top. Mix cracker crumbs with melted butter and sprinkle over cherries. Return to oven for 20-30 minutes at 350. Serve warm. May be eaten cold.

- - - Mrs. Bernard Apter

* * * * * Bread and 'Butter Pickles

l peck cucumbers (slim, 2 lbs. pickling onions medium) Slice cukes and onions. Cover with salted water (one cup to

2 gallons water). Let stand overnight or for 3 hours. Drain. Add 4 large of 6 small sweet red peppers cut in strips. Cook in syrup but do not boil. Thicken with 3 tablespoons flour and 1112 table­spoons tumeric.

Spiced Syrup for Bread and Butter Pickles 3 quarts cider vinegar 3 tablespoons each of 8 cups sugar mustard seed, celery seed

· and cassia buds Combine and heat to near boiling and add pickles, onions and

peppers. - - - Mrs. George Banks

* * * * * Anniversary Eggs Escoffier 2 medium-sized onions 6 hard-boiled eggs, sliced

% lb. mushrooms, thinly (reserve 2 yolks to put sliced, sauteed in butter through a sieve)

6 large, well-ripened 1 cup cream sauce tomatoes, peeled and 2 tablespoons Swiss cheese, seeded very finely grated

2 garlic cloves, crushed butter salt and pepper

Slice onions very thin and let simmer in a little butter until tender; add tomatoes and garlic. Season and continue simmering with lid on pan, in the oven, until well cooked, about 20 minutes.

Correct seasoning, which must be sharp, and pour into au gtatin dish. Over this mixture, place the eggs. To the cream sauce, add the mushrooms and spread this mixture over the eggs. Then, sprinkle grated cheese over and then sprinkle egg yolks over all. Brown to a golden color in 500-degree oven.

68 - - - Dennis J. Klotzer

Dill Pickles 9 cups water 2 cups cider vinegar

%, cup uniodized zalt Bring to boil and let cool.

In quart jar, place: 1 clove sliced garlic

Y2 scant teaspoon alum 1 t easpoon dill seed

Slice pickles or leave ·whole. Pour cooled water-vinegar mixture over all.

- - - Mrs. George Banks

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Kentucky Colonels (Bourbon Balls)

31,l,i. cups confectioners sugar 14 lb. semi-soft butter or margarine 8 teaspoons bourbon (or more to taste)

%, cup nuts, chopped very finely 11/2 lbs. grated semi-sweet chocolate for dipping

Cream sugar and butter, then bourbon \lntil smooth. Add nuts. Mix well. Form into %," balls. If too soft, work more sugar into mixture. Place balls on metal cookie sheet. Chill 1-1112 hours.

Place grated chocolate in top of double boiler over hot water. Bring to 130 degrees, stirring slowly. Remove from heat. Refill bottom of double boiler with cold water and drop temperature of chocolate to 85 degrees. (It is necessary to change water in bottom of double boiler periodically to maintain 85-degree temper­ature while dipping). Place each ball on fork. Dip in chocolate. Allow excess to drip off. Drop on waxed paper spread on racks. When firm, pack in airtight container. Makes about 6 dozen.

- - - Mrs. Peter Conover

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70

NOTES

NOTES

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